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Spanish Chicken




Source of Recipe


mrfood.com


List of Ingredients




1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (1 pound total)
1 medium onion, diced
1 medium bell pepper, diced
1-1/2 cups instant brown rice
1 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 teaspoon black pepper


Recipe



In a large skillet, heat the oil over medium heat. Add the chicken breasts and brown for 5 minutes per side. Remove from the skillet and set aside.

Add the onion and bell pepper to the skillet and sauté over medium heat for 5 to 6 minutes, or until tender.

Return the chicken to the skillet and add the rice, chicken broth, tomatoes, thyme, red pepper, salt, and black pepper; stir until well combined. Reduce the heat to medium-low, cover, and simmer for 10 minutes, or until no pink remains in the chicken. Turn off the heat, cover the skillet, and let sit for 5 minutes. Fluff the rice and serve.


SERVES 4