Glen's Spanish Chicken and Rice

This dish can be prepared quickly. Any leftovers are just as delicious the next day.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 2  tablespoons all-purpose flour
• 1  teaspoon salt, divided
• 1⁄4 teaspoon pepper
• 2  bone-in chicken breast halves
• 1⁄2 cup  chopped onion
• 1⁄4 cup  chopped green pepper
• 4  garlic cloves, chopped
• 1 (2 1/2ounce) jar  sliced pimientos, drained
• 1⁄2 cup  uncooked rice
• 1 1⁄4 cups chicken broth
• 1⁄2 teaspoon paprika
• 1⁄8 teaspoon cayenne

Directions

1. Combine flour, 1/2 teaspoons of salt and pepper in a large resealable plastic bag.
2. Add chicken and shake until well coated.
3. In a skillet, brown chicken in butter over med. heat. Remove chicken and set aside. Keep warm.
4. In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat, cook for 2 minutes, stirring occasionally. Stir in broth, paprika and cayenne and remaining salt. Bring to a boil.
5. Pour into a greased 2 quart baking dish; top with chicken. Cover and bake at 350 degrees for 1hour or until chicken juices run clear and rice is tender. ENJOY!