Spanish Chicken And Rice
|Chicken thighs||1 1⁄2 Pound|
|Cooking oil||2 Tablespoon|
|Ground beef||3⁄4 Pound|
|Frozen peas||10 Ounce (1 Package)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
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.