Spicy Red Rice With Chicken and Vegetables

READY IN: 45mins
Recipe by Lynne the Pirate Qu

Another dish that I discovered on another site, then tweaked to my taste preferences. For a dish that's not so spicy, reduce the amount of cayenne pepper and substitute plain or herbed diced tomatoes for the tomatoes with green chilies.

Top Review by Sydney Mike

I made just half of the recipe & then cut the 'spicy' way, way down by using a lot less of the paprika & cayenne pepper! Also used a homemade chicken broth, but other than that . . . Resulted in A VERY TASTY CHICKEN DISH & one I'd be happy to make again! Thanks for sharing! [Tagged, made & reviewed in Please Review My Recipe]

Ingredients Nutrition

Directions

  1. Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
  2. Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
  3. Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
  4. Season to taste with salt and pepper and serve.

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