RCI-RC.001.0180.001
Rice with Chicken Spanish-style
This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- onions2 mediumchopped
- garlic cloves4 unitminced
- celery2 stalksdiced
- red/green peppers2 mediumcut into strips
- 1 cup
- uncooked rice **brown is best!2 cups
- x 3-lb chicken1 unitcut into 8 pieces, skin removed
- 1 tsp
- chicken broth3½ cupsfat removed
- 4 cups
- saffron or Sazón1 unitfor color
- tomatoes3 mediumchopped
- 1 cup
- 1 cup
- 1 cup
- olives or capers for garnish1 unitif desired
Method
1
Heat olive oil in a large, heavy-bottomed paella pan or wide shallow skillet over medium-high heat. Season the chicken pieces with salt and brown them on both sides, working in batches if necessary to avoid crowding the pan.
12 minutes
2
Remove the browned chicken from the pan and set aside. In the same pan, add the chopped onions, diced celery, and minced garlic, stirring frequently until softened and fragrant.
5 minutes
3
Add the pepper strips and mushrooms to the pan, cooking and stirring until the peppers begin to soften.
4 minutes
4
Stir in the uncooked brown rice, coating it well with the oil and cooking until it becomes slightly translucent at the edges.
3 minutes
5
Pour in the chicken broth and water, and add the saffron or Sazón for color. Return the chicken pieces to the pan, nestling them among the rice.
1 minutes
6
Bring the mixture to a boil, then reduce the heat to medium-low and cover the pan. Simmer gently, stirring occasionally to prevent sticking, until the rice is nearly tender and most of the liquid is absorbed.
35 minutes
7
Scatter the chopped tomatoes, frozen peas, frozen corn, and frozen green beans over the top of the rice. Stir gently to distribute the vegetables evenly, then cover and continue simmering until the rice is fully cooked and the vegetables are heated through.
8 minutes
8
Remove from heat and let the dish rest, covered, for 5 minutes to allow the flavors to meld. Garnish with olives or capers if desired, and serve directly from the pan.