spanish rice with chicken

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It’s been raining all day and we have the screen doors and windows open, letting in the fresh rainy air. Today is one of those days that seems to suggest casserole, chili or soup. I settled on Spanish rice with chicken. This is so yummy, good for you, and easy to put together. Warm food for a rainy day dinner, and light enough to be considered summer fare.

Combine a can of drained rinsed red beans

with 2 cloves of minced garlic, a chopped Roma tomato

and a handful of chopped cilantro or parsley

saute 2 stalks celery, 4 large carrots and a large onion

in 3 Tablespoons butter

when tender, add to beans

cook a cup of jasmine rice according to package directions

using chicken broth instead of water

add the cooked rice and a jar of your favorite spaghetti sauce to the bowl

Thaw 3 boneless, skinless chicken breasts (about 1 lb.)

drain them, pat them dry, cut into one-inch chunks,

and cook them in a little olive oil until brown on all sides.

Add cumin, curry, chili powder, paprika, red pepper flakes,

onion powder, cayenne, dry mustard, salt and black pepper to taste.

Cook until the mixture becomes sticky.

deglaze the pan with 1/3 cup red wine

stir with a wooden spoon until somewhat thickened

Mix everything together.

Spread into 9×13 pan.

Bake at 350 for 45 minutes.

Cut into 8 pieces.

Serve with any or all of the following:

chopped fresh cilantro

shredded mozzarella

chopped fresh tomatoes or salsa

crushed corn chips

sliced black olives




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