Recipe #15 Spanish Chicken Rice

Spanish Chicken

I served this recipe for my book club.  We read Hemingway's, "The Sun Also Rises" and so I prepared a Spanish-themed meal.  This weeks recipe is from All Recipes.com and is from Mrs. Robert Trygg, Duluth, Minnesota.   I substituted white rice with brown rice, so it was a little crunchier.  I also used fire roasted canned tomatoes with jalapeno peppers which gave this recipe quite a little zip!  Because it was so spicy, I didn't use the picante sauce; I also doubled the recipe because of the size of the group.  It was yummy and served with a nice crisp chardonnay.  Happy Cooking!

Prep Time:
25 Min

Cook Time:
40 Min

Ready In:
1 Hr 5 Min

Servings:  4

Ingredients

4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 medium onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons chicken bouillon granules
1 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce
1/2 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced ripe olives, drained

   Directions

         

In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm.

In the same skillet, saute the onion, green pepper and garlic until tender.

Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil.





Pour into a greased 11-in. x 7-in. x 2-in. baking dish; top with chicken.



Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender. Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.





YUMMMMMM!!!!!!



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