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Spanish Rice And Chicken

Microwaverina's picture
Ingredients
  Broiler fryer chicken 3 Pound, cut into serving pieces
  Canned stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Long grain rice 1 Cup (16 tbs), uncooked
  Paprika 1 Teaspoon
  Chili powder 2 Teaspoon
  Onion 1⁄4 Cup (4 tbs), finely chopped
  Salt 1⁄2 Teaspoon
  Hot water 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a large-size (3 quart) microwave proof casserole or baking dish, combine all the ingredients except the chicken pieces and stir well to mix.
2. Place chicken pieces over this mixture, skin side up, arranging the meatier portions on the outer periphery.
3. Use waxed paper to cover the dish, this helps to keep the chicken moist.
4. Brown the chicken in the microwave at HIGH for 10 minutes.
5. Turn over the pieces so that the skin side is down
6. Re-cover the dish and return to the microwave, reducing the power to 5.
7. Cook the chicken for 20 to 25 minutes, stirring once, until chicken is tender and rice is cooked.
8. Let the dish stand covered for 5 minutes so that chicken and rice absorb the flavors.

SERVING
9. Stir lightly, puffing up the rice before serving hot straight out of the casserole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
6

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