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.)
Instructions
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
4
Originally Submitted
1/16/2018
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