Spanish Rice w/Chicken & Peas

Spanish Rice w/Chicken & Peas

I always felt that spanish rice and chicken were a great combination. When I first made this recipe I used carrots, didn’t like it, so I changed it to peas. What a differance A pea can make!
1 lb. boneless skinless chicken breasts, cut 1 1/2inch. pieces
1 Tbsp. Flour
1/2 tsp. pepper
1/2 tsp. salt
4 tsp. plus 1 Tbsp. olive oil
1 small sweet red pepper, chopper
1 small onion, chopped
1 celery rib, chopped
1 1/2 cups uncooked long grain rice (or minute rice)
1 tsp. ground cumin
1 tsp. chili powder
2 1/4 cups chicken broth
1 can diced tomatoes, undrained
1 cup frozen peas, thawed
1. In a small bowl, toss chicken with flour, pepper and 1/4 tsp. salt. In a Dutch oven, heat 4 tsp. oli over medium-high heat. Brown the chicken, stirring occasionally; remove from pan.
2. In the same, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir 2-4 minutes or until onion is tender. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
3. Place browned chicken over rice (do not stir in). Cook, covered, 5 minutes longer or until rice is tender and chicken is cooked through. ENJOY!!

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