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Spanish Chicken And Rice

Microwaverina's picture
Ingredients
  Chicken thighs 1 1⁄2 Pound
  Cooking oil 2 Tablespoon
  Paprika To Taste
  Ground beef 3⁄4 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Frozen peas 10 Ounce (1 Package)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)
Directions

On Range Top: In skillet brown chicken in hot oil.
Sprinkle with a little salt, pepper, and paprika; set aside.
Meanwhile, combine ground beef, 1/2 teaspoon salt, and dash pepper; shape into 18 tiny meatballs.
Lightly brown meatballs in same skillet; set aside.
Pour boiling water over peas to thaw.
In bowl combine peas, tomatoes, rice mix, olives, and 1 cup water.
Arrange meatballs in 8 x 8 x 2-inch baking dish.
Pour rice mixture over meatballs.
Arrange chicken pieces atop rice.
Micro-cook, covered, till rice and chicken are done, about 20 minutes, giving dish a quarter turn every 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

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