Spanish Chicken with Rice

Serves 6 to 8

2 Member Ratings

This recipe appeared on the River® Rice package in 1994.

Ingredients:

2 1/2	lbs	boneless, skinless chicken pieces
2	Tbsp	salad oil
2	cups	Water Maid^® Medium Grain Rice or River^® White Rice
1		large onion, chopped
2 1/2	cups	chicken broth
1	can	(16 oz) tomatoes, undrained, chopped
1	cup	chunky-style salsa
1	Tbsp	garlic powder
1/2	tsp	turmeric
1	pkg	(10 oz) frozen peas
1/2	cup	pimento strips
1/2	cup	pitted ripe olives, sliced

Directions:

In large skillet, brown chicken in oil, remove and keep warm. Add rice and onion to skillet; sauté 5-minutes, stirring occasionally. Add next five ingredients; bring to boil. Add chicken; cover and simmer 25-minutes. Stir in remaining ingredients; cook 5-minutes.

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Brown Rice is an excellent source of whole grains.