Spanish Chicken and Rice

Ingredients3 pounds boneless, skinless chicken breasts1 large Florida tomato, diced1 medium Florida zucchini, diced1 cup chopped Florida onions1 tablespoon minced fresh garlic or 1 teaspoon dry2 teaspoons cumin1 cup rice1 cup vegetable broth1 cup water1 cup salsa1 15-ounce can black beans, rinsed and drainedsalt and pepperoil or cooking sprayPreparation

  1. Rinse chicken and pat dry. Season lightly with salt and pepper.
  2. Lightly coat a large nonstick skillet, Dutch oven or a large wok with oil or cooking spray and heat over medium-high heat.
  3. Add half the chicken to the skillet and brown well, about 2 minutes per side. Remove chicken from skillet when cooked. Repeat with remaining chicken.
  4. Add onions to skillet and sauté, stirring until browned. Add garlic, cumin and rice. Cook for 1 minute, stirring constantly.
  5. Stir in broth, water and salsa. Season lightly with salt and pepper. Bring liquid to a boil and reduce heat.
  6. Return chicken to skillet, placing on top of rice. Cover and simmer over medium heat until rice is tender, about 20 minutes.
  7. Stir in beans, zucchini and tomatoes. Cover and simmer for 5 minutes.

Yield6 servings


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