Spicy Red Rice With Chicken and Vegetables
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.
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INGREDIENTS
Nutrition- 3tablespoons olive oil
- 1 1⁄2
- salt and pepper, to taste
- 3
- 1
- 8
- 1tablespoon dried oregano
- 1tablespoon hot Hungarian paprika
- 1teaspoon cayenne pepper
- 1 1⁄2
- 1(15 ounce) can low-sodium low-fat chicken broth
- 0.5
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DIRECTIONS
- 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. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
- 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.
- Season to taste with salt and pepper and serve.
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