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skillet spanish chicken & rice Recipe


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     skillet spanish chicken & rice

Category   Entrees - Maindishes
Sub Category   None
Preptime   20

1 Tbsp Extra Virgin olive oil
4 boneless, skinless chicken breasts (4 to 5 oz. each)
1/4 tsp each sea salt and fresh ground black peper
1 tbsp minced garlic
1 small yellow onion, diced
1 green bell pepper, diced
1 1/3 cups uncooked instant brown rice
1 qt jar homemade canned tomatoes with liquid (or 1 pint jar homemade canned tomatoes with liquid pl
2 tsp chile powder
2 tsp ground cumin
1//4 cup pitted and sliced green olives
1/4 cup fresh cilantro leaves
1/4 cup crumbled queso fresco (1 oz.)

In a large skillet, heat oil on medium-high. Season chicken on both sides with salt and black pepper. Transfer to skillet and saute until lightly browned, 4 to 5 minutes per side. Transfer chicken to a plate and cover to keep warm.
Add garlic and onion to skillet and saute for 1 minute. Add bell pepper and saute for 2 more minutes. Add rice and stir until lightly toasted and combined with vegetables.
Add tomatoes with liquid, chile powder and cumin to skillet and stir to combine. Using the edge of a wooden spoon, break apart any large tomato pieces. (If rice is not covered by tomato liquid, add an additional 1/4 cup water.) Bring to a boil, then immediately reduce to a simmer.
Place chicken on top of tomato-rice mixture. Cover and cook for 5 minutes. Turn off heat and let sit on stovetop, covered for 5 minutes Add olives and cilantro to chicken-rice mixture and toss and fluff with a fork (if desired, remove chicken to ease stirring, then return to skillet). To serve , sprinkle freso fresco over top of chicken-rice mixture and divide evenly among serving plates..
Serving Suggestions

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