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Spanish Rice with Chicken

SusanSusan Cornelius Hinderaker
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servings:
Serves 6

Save this recipe 3
Save this recipe 3
servings:
Serves 6

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 medium yellow bell pepper, chopped
  • 1/2 teaspoon McCormick oregano leaves
  • 1 large clove garlic, minced
  • 14 1/2 ounces Del Monte diced tomatoes
  • 1 pound skinless and boneless chicken breast tenderloins, cut in 1/2-inch pieces
  • 3 cups cooked rice, for serving
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directions

Heat oil in a large, deep skillet over medium heat. Cook chicken over medium heat for about 4 minutes, turning to brown evenly. Add garlic, onion, bell pepper, and oregano. Cook and stir 3 minutes or until vegetables are crisp-tender. Add tomatoes. Cover, reduce heat to low and simmer 15 minutes. Add rice. Stir to combine ingredients and heat for 2 minutes.


Recipe Notes

Edit note

If using pre-cooked chicken, add the chicken to the vegetables along with the tomatoes. Simmer 10-15 minutes. Add rice and heat for 2 minutes.


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