Spanish-style skillet chicken with rice

2 tsp olive oil
2 med garlic cloves, chopped
1 med onion, chopped
15 oz skinless, boneless chicken thighs (about 6) cut into bite sized pieces
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 12 oz jar roasted red peppers, cut into strips
1 14 oz can Diced Fire Roasted tomatoes
14 oz can chicken broth
1 cup white rice
15 black olives, sliced

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

Add broth 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; set aside, covered, for 5 minutes. Yields about 1 3/4 cup per serving, serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user XXKARIKATXX.