How To Make Spanish Rice Chicken I Recipe
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Serves:
Ingredients
- 4 chicken breasts
- 2 cups of long-grain white rice
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 can of diced tomatoes
- 2 cups of chicken broth
- 1 tsp of cumin
- 1 tsp of paprika
- 1 tsp of oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
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Season the chicken breasts with salt, pepper, cumin, paprika, and oregano.
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Heat olive oil in a large skillet over medium heat. Cook the chicken breasts until browned on both sides. Remove from the skillet and set aside.
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In the same skillet, add more olive oil if needed and sauté the onion, garlic, and bell pepper until softened.
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Add the rice and stir to coat it in the oil. Cook for a few minutes until slightly toasted.
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Stir in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes or until rice is cooked and liquid is absorbed.
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Meanwhile, preheat the oven to 350°F (180°C). Place the browned chicken breasts on a baking sheet and bake for about 20 minutes or until fully cooked.
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Serve the Spanish rice alongside the baked chicken breasts.
Nutrition
- Calories : 460kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 75mg
- Sodium : 750mg
- Total Carbohydrates : 66g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 31g
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