I’m still trying to use up leftovers so I decided to make Spanish Rice with Chicken! I had a little extra time and since Wednesday night is church and I wouldn’t have time afterwards to make dinner, I went ahead and did it! This one-pot meal really worked well! Yay! My family is fed before church for a change! And I love the flavor of this rice! Delicioso!
- 12 inch frying pan, with tight fitting lid
- 2 cups long grain white rice
- 1/4 cup canola oil
- 1 yellow onion cut into 1 inch chunks
- 1 bell pepper any color, cut into 1 inch pieces
- 3 cloves of garlic, minced or 3 heaping tsp garlic powder
- 3/4 cup tomato puree
- 2 tsp sea salt
- 2 3/4 cups of chicken broth
- Leftover chicken
- Add the oil to the pan and put heat on to medium high.
- Add the rice and saute until golden brown approximately 10 – 15 minutes. (The important thing is to make sure the rice is toasted to a nice golden brown.)
- Then add the onion and bell pepper and saute another 5 – 10 minutes.
- Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife.
- Continue to saute for an additional 3 minutes. You will notice a wonderful garlic aroma.
- Add the tomato puree, chicken broth and salt.
- Stir and turn heat up to high.
- Bring to a full boil while stirring. Continue to boil for 2 minutes.
- Reduce heat to low, cover and simmer for 20 minutes.
- In the last 5 minutes add in the leftover chicken to warm.
YUM! YUM! Brings back childhood memories! Enjoy!