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"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Skillet Spanish Chicken and Rice

A colorful one-pan chicken dinner with brown rice, tomatoes, green bell pepper, olives and warm spices, finished with fresh cilantro and crumbled queso fresco.



Servings: 4
Prep Time: 15 minutes
Cook Time: About 25 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 4 (4-ounce) boneless, skinless chicken breasts
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 1 small onion, diced
  • 1 medium green bell pepper, diced
  • 1⅓ cups instant brown rice
  • 1 quart canned tomatoes with their liquid
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¼ cup pitted and sliced green olives
  • ¼ cup fresh cilantro leaves
  • ¼ cup (1 ounce) crumbled queso fresco
  • Up to ¼ cup water, if needed

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the chicken breasts on both sides with salt and pepper. Add to the skillet and sauté until lightly browned, about 4–5 minutes per side. Transfer to a plate and cover to keep warm.
  3. Add the garlic and onion to the skillet and sauté for 1 minute.
  4. Add the green bell pepper and cook for another 2 minutes.
  5. Add the brown rice and stir until lightly toasted and well combined with the vegetables.
  6. Add the tomatoes with their liquid, chili powder and cumin. Break up any large pieces of tomato with the edge of a wooden spoon. If there isn't enough liquid to cover the rice, add up to ¼ cup water.
  7. Bring to a boil, then immediately reduce the heat to a simmer.
  8. Place the chicken breasts on top of the tomato-rice mixture. Cover and cook for 5 minutes.
  9. Turn off the heat and allow the skillet to stand, covered, for another 5 minutes.
  10. Add the green olives and cilantro and gently fluff the rice mixture with a fork. If necessary, temporarily remove the chicken to make the rice easier to mix.
  11. Return the chicken to the skillet and sprinkle with the crumbled queso fresco.
  12. Serve immediately.

Tip: Be sure to use instant brown rice for the cooking times in this recipe. Regular brown rice requires considerably more liquid and cooking time.

Source: Not provided