Spanish Rice & Chicken Skillet the Editors of Publications International, Ltd.
Spanish Rice & Chicken Skillet
Makes 4 servings
|4||chicken drumsticks (about 1 pound)|
|1/2||medium green bell pepper, chopped|
|1/2||medium red bell pepper, chopped|
|1||package (about 4 ounces) Spanish rice mix|
|1||can (14-1/2 ounces) diced tomatoes, undrained|
|1-1/4||cups chicken broth|
- Heat oil in medium skillet over high heat. Add chicken; cook 5 minutes or until lightly browned on all sides. Add onion and bell peppers; cook and stir 2 minutes.
- Stir in rice mix, tomatoes with juice and broth. Bring to a boil. Cover and simmer over low heat 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, 5 minutes.
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