Spicy Red Rice with Chicken and Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 1 1/2 cups long-grain white rice
- 1 tablespoons dried oregano
- 8 large garlic cloves, chopped
- Carbohydrate 57 g(19%)
- Cholesterol 111 mg(37%)
- Fat 27 g(42%)
- Fiber 5 g(20%)
- Protein 27 g(55%)
- Saturated Fat 6 g(32%)
- Sodium 288 mg(12%)
- Calories 583
Preparation Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes. Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.
Preparation Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes. Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.
