Spanish Rice with Chicken
Adapted from Southwest Cooking, Beekman House, 1992.
ISBN 0-517-68757-7.
Ingredients
- 1.5 pounds boneless chicken breasts or thighs
- Salt and pepper
- 3T olive oil
- 1 medium onion, chopped
- 1/2 a green pepper, chopped
- 1 clove garlic, minced
- 1 cup rice (uncooked)
- 1/2t ground cumin
- 1/4t ground turmeric
- 1 14-ounce can of tomatoes, drained and
chopped
- 1 jalapeno pepper (fresh or canned)
- 1 cup chicken broth
- 1 cup water (you can use more broth. If so, offset with
less water)
- 1/2 cup frozen peas, thawed
- 1/4 cup olives stuffed with pimentos
- 2t capers, rinsed and drained
Directions
Slice the chicken into 2"x.5"x.25" pieces and sprinkle
with salt and pepper. Heat the olive oil in a pan
(at least 3-quart), and add the chicken, browning quickly
(five to ten minutes). Remove the chicken and set aside.
Add the onion, green pepper and garlic, and fry until
the vegetables are tender. Add the rice, and stir to
coat. Add the cumin, turmeric, tomatoes, jalapeno and
broth. Bring to a boil. Place the chicken on top, cover,
reduce the heat and simmer for 25 minutes or until the rice
is tender and all liquid is absorbed. Sprinkle the remaining
ingredients on top, turn off the heat, and let stand covered
for 10 minutes. Serves 4.
Jim Plank
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