"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spanish Chicken and Rice Recipe

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This recipe for Spanish Chicken and Rice, by , is from Phyllis Giles Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Traina Giles
Added: Tuesday, December 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T. oil
1 pkg. 1 1/2 lbs. chicken breasts
salt and freshly ground pepper
1 medium onion, chopped
1 red bell pepper, cut into thin strips
2 cloves garlic, finely chopped
1 c. rice, uncooked
1 14.5 oz. diced tomatoes
1 1/2 t. chili powder
1 c. frozen peas

Directions:
Directions:
Heat oil in large skillet. Rinse chicken; pat dry. sprinkle chicken with salt and pepper. Brown chicken on all sides over medium heat for about 10 minutes, remove. Add onion, bell pepper and garlic to skillet, cook until tender, about 5 minutes, stir often. Drain tomatoes; reserve juice. Add enough water to tomato juice to make 2 cups. Add rice, tomatoes, reserved tomato juice, chili powder to skillet, lightly simmer for 25-35 minutes until chicken is no longer pink when cut into and liquid is absorbed. Stir in peas, let stand 5 minutes. Salt and pepper to taste.

 

 

 

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