Spanish Chicken, Rice & Tomato Skillet

Name: Spanish Chicken, Rice & Tomato Skillet Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 1 tsp Olive Oil; 2 cloves Garlic; 1 Onions chopped; 2 Boneless Skinless Chicken Breast Halves (frozen) 9 oz thawed; 1/4 cup Tomato Paste; 1 tsp Paprika; 1/2 tsp Cumin seed; 1 tsp Salt; 1/4 tsp Pepper black; 2 PC Whole Roasted Sweet Red Peppers; 1 cup Green Peppers chopped; 2 cups canned diced Tomatoes; 1 1/2 cups Water 1 cup; 1 cup Brown Rice long grain; Kalamata Green Olives pitted 1 oz

Minutes to Prepare: 30
Minutes to Cook: 35

Number of Servings: 4

Ingredients

1 tsp Olive Oil2 cloves Garlic1 Onions, chopped2 Boneless Skinless Chicken Breast Halves (frozen), 9 oz, thawed1/4 cup Tomato Paste1 tsp Paprika1/2 tsp Cumin seed1 tsp Salt1/4 tsp Pepper, black2 PC Whole Roasted Sweet Red Peppers1 cup Green Peppers, chopped2 cups canned diced Tomatoes1 1/2 cups Water, 1 cup1 cup Brown Rice, long grainKalamata, Green Olives, pitted, 1 oz

Directions

Heat oil in large nonstick skillet over medium heat. Add garlic and onion; cook, stirring frequently, until slightly golden, about 5 to 8 minutes. Add chicken; brown 3 minutes per side. Stir in tomato paste, paprika, cumin, salt, pepper, red pepper, green pepper and tomatoes. Cook for about 3 minutes.

Add water and bring to a boil; stir in rice. Cover skillet, reduce heat to low and simmer until rice is tender, about 22 minutes. Remove from heat and stir in olives; cover and let stand for about 5 minutes.

Serving Size:�makes 4 - 1 3/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user AMYMURRAYADAMS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving