Monday, August 31, 2009

Spanish Rice & Chicken Skillet

1 Tbs. oil
4 chicken drumsticks (about 1 lb.)
1 onion, chopped
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1 pkg. (about 4 oz.) Spanish rice-a-roni mix
14-1/2 oz. can diced tomatoes, undrained
1-1/4 cups chicken broth

1. Heat oil in medium skillet over high heat until hot. Add chicken; cook 5 minutes or until lightly browned on all sides. Add onion and bell peppers; cook and stir 2 minutes.
2. 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. Makes 4 servings.

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