CHICKEN AND RICE IN A SKILLET

SERVES 4

We all need quick and easy recipes with minimal clean-up time. This one is delicious and can be varied a number of ways. Look at Variations below.

INGREDIENTS

3 tablespoons olive oil

1 medium onion, coarsely chopped

1 small or 1/2 large green bell pepper, coarsely chopped

1 small or 1/2 large red bell pepper, coarsely chopped

1 pound boneless, skinless, chicken breast, cut into 1-inch cubes

Salt and pepper to taste

4 large garlic gloves, minced

1 cup uncooked long-grain rice

2 tablespoons tomato paste

1-1/2 teaspoons dried thyme

2 teaspoons dried oregano

2 teaspoons paprika (preferably Hungarian sweet)

1 bay leaf

1 can (14.5 ounces) whole tomatoes, drained and chopped (can substitute about 4 fresh plum tomatoes)

1 can (14.5 ounces can) low-salt chicken broth, plus reserved tomato juice to make 2 cups

1/4 cup dry white wine (or same amount ofwater or tomato juice)

In a large skillet, heat the oil over medium-high heat. Add the onions and peppers and sauté until slightly limp, about 3 minutes. Add the cubed chicken and season with salt and pepper; sauté until chickens starts to turn golden, about 4 minutes. Add the garlic and sauté one more minute. Add the rice, tomato paste and seasonings. Stir well to combine and cook for about 2 minutes. Add the tomatoes, chicken broth, wine, salt and pepper. Bring to a boil, scraping bottom of pan to loosen any browned bits; reduce to low, cover and simmer for 20 minutes. (Check, without stirring, after about 15 minutes and add a little water if the juice is evaporated.) Combine all ingredients well; remove the bay leaf before serving.

Variations: If desired, add 1 to 1-1/2 cups of a quick cooking frozen vegetable, such as peas or corn, during the last 3 minutes of cooking. For a spicier dish, add your favorite seasonings such as cumin, hot chilies, crushed red pepper or cayenne. This can be adjusted to almost any preference, so long as the amounts of rice and liquid remain the same.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.