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chicken & rice skillet spanish Recipe


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     chicken & rice skillet spanish

Category   Breakfast - Brunch
Sub Category   None
Preptime   20m

tbsp extra virgin olive oil
boneless skinless chicken breasts 4 to 5 oz each
1/4 TSP EACH sea salt and fresh ground back pepper
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 plus 3/4 cup water
2 tsp chile powder
2 tsp ground cumin
1/4 cup sliced green olives
1/4 cup fresh cilantro
1/4 cup grated cheene

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 minutes 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 wooden spoon,break apart any larger tomato pieces.(If rice is not covered by tomato liquid,add an additional 1/4 cup water.) bring to a boil, then immediately to a simmer.
place chicken top of tomato-rice mixture.Cover and cook for 5 minutes.FIVE-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 queso freso over top of chicken-rice mixture and divde evenly among.

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