Spanish Chicken and Rice

You can save the high cost of canned chicken broth by using 1 chicken bouillon cube dissolved in 1 cup hot water in this Spanish Chicken and Rice recipe. Remember to reduce the amount of salt since the bouillon cube contains salt.

Ingredients

2 Tbsp vegetable oil

3 lb skinless chicken pieces

1 tsp salt

1/2 tsp pepper

1 large onion, chopped

2 garlic cloves, minced

2 large green bell peppers, chopped

1 cup diced tomato

1/2 cup dry white wine

1 cup long grain rice

1 bay leaf

1 cup chicken broth

1/4 tsp red pepper flakes

1/2 cup peas

Directions

1. Heat oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet. Cook, turning once, until browned, about 5 minutes.

2. Add onion, garlic and peppers to skillet. Stir. Cook until peppers begin to soften, about 3 minutes.

3. Add tomato, wine, rice, bay leaf, broth and pepper flakes to skillet. Stir well.

4. Cover; cook until chicken juices run clear when meat is pierced with a knife, about 20 minutes. Add peas; stir.