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Spanish Chicken And Rice

Microwaverina's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2555 Calories from Fat 1336

% Daily Value*

Total Fat 159 g243.9%

Saturated Fat 44.5 g222.3%

Trans Fat 0.7 g

Cholesterol 804.8 mg268.3%

Sodium 3170.8 mg132.1%

Total Carbohydrates 76 g25.4%

Dietary Fiber 21.8 g87%

Sugars 14.3 g

Protein 213 g426.2%

Vitamin A 199.7% Vitamin C 155.8%

Calcium 58.3% Iron 176.7%

*Based on a 2000 Calorie diet

Spanish Chicken And Rice Recipe