Chicken with Spanish Rice
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 2 | pounds |
chicken breast halves, boneless, skinless
|
|
| ½ | teaspoon |
paprika
|
|
| 8 | ounces |
rice
uncooked |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 1 ½ | cups |
chicken broth
low sodium |
|
| 1 | cup |
tomatoes
whole, canned, with liquid |
|
| 2 | teaspoons |
parsley leaves
chopped |
|
| ⅛ | teaspoon |
turmeric
ground |
|
| ⅛ | teaspoon |
black pepper
fresh ground |
|
| 1 ½ | cups |
green beans
halved |
|
| 2 | tablespoons |
pimentos
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
vegetable oil
|
|
| 907.2 | g |
chicken breast halves, boneless, skinless
|
|
| 2.5 | ml |
paprika
|
|
| 231.2 | ml/g |
rice
uncooked |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 355 | ml |
chicken broth
low sodium |
|
| 237 | ml |
tomatoes
whole, canned, with liquid |
|
| 1E+1 | ml |
parsley leaves
chopped |
|
| 0.6 | ml |
turmeric
ground |
|
| 0.6 | ml |
black pepper
fresh ground |
|
| 355 | ml |
green beans
halved |
|
| 3E+1 | ml |
pimentos
chopped |
|
Directions
In a large non stick skillet over medium high heat warm the oil.
Sprinkle both sides of the chicken with the paprika.
Add the chicken to the skillet and cook til golden on both sides, 7 to 8 minutes.
Remove the chicken to a dish, and cover loosely to keep warm.
Add the rice and scallions to the skillet.
Cook stirring frequently, until the rice is golden and translucent, 2 to 3 minutes.
Stir in the broth, tomatoes with the liquid, parsley, turmeric, and pepper.
Crush the tomatoes with a spoon.
Bring the liquid to a boil.
Return the chicken and any juices that may have accumulated to the skillet.
Cover.
Reduce heat to low, and simmer for fifteen minutes, stirring occasionally.
Stir in the green beans and pimiento.
Cover and cook til just tender, about 15 minutes.
