Spanish-style Chicken & Rice

• servings: 4
• active time: 20
• total time: 35

Ingredients

• 1 Tablespoon Olive Oil

• 1 1/2 pound boneless, skinless chicken breast, cut into 3 inch pieces

• 1/4 teaspoon Kosher salt

• 1/4 teaspoon pepper

• 1 onion, thinly sliced

• 1 green pepper, thinly sliced

• 2 cloves garlic, thinly sliced

• 2 14.5 ounce Fired Roasted Diced Tomatoes

• 3/4 cup brown rice

• 1/2 cup fresh flat-leaf parsley, chopped

• 1/4 cup Klamath Olives (optional)

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Cook on one side until golden brown about 3 minutes.

2. Turn the chicken, moving it to the outside of the skillet. Add the onion, bell pepper and garlic and cook, stirring occasionally for 5 minutes.

3. Add the tomatoes (and their juices) and 1 1/4 cup water to the skillet, then stir in the rice. Simmer, covered, until the rice is tender, 23 to 25 minutes. Sprinkle with the parsley and olives. (If using).

Notes

Original recipe: Woman’s Day December 2011