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Spanish Chicken and Rice Skillet - Gluten Free

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EZGlutenFree
This Spanish chicken and rice skillet casserole is one of the most flavorful chicken dishes around. By taking advantage of a few shortcuts, it's also one of the easiest dishes you can make for your family. Using a frozen pepper stir fry blend and quick cooking Minute brown rice, along with lean chicken breast make it effortless to prepare this low fat dinner. Diced tomatoes that have already been flavored with spicy red peppers will add a bit of kick to this one. The whole family is sure to love this Spanish skillet meal. And, you'll love the fact that it's all done in one pan so you won't have a bunch of extra dishes to wash.

Cooking Recipe

Servings: 4
Cook Time: 25 minutes
Prep Time: 15 minutes

Ingredients:
1 ½ lb chicken breast cut into strips
2 tsp chili powder
1 tbsp olive oil
salt and pepper to taste
1 14oz bag of Birds Eye frozen pepper stir fry vegetables
3 cups minute brown rice, uncooked
2 cups gluten free chicken broth
1 14oz can of diced tomatoes flavored with spicy red peppers
3 diced chipotle peppers in adobo sauce (optional)

Directions:
1. Stir together the chicken, chili powder and salt and pepper to taste then set it aside.

2. In a large skillet over a medium high heat add the marinated chicken and olive oil then sauté for 5-6 minutes stirring frequently until the chicken is no longer pink.

3. Add the bag of frozen pepper stir-fry mix and sauté for another 2 minutes continuing to stir.

4. Stir in the chicken broth, rice, diced tomatoes and the chipotle peppers.

5. Bring the mixture up to a boil then cover and reduce the heat to low and allow it to simmer for 5 minutes. Turn off the heat and let it stand covered for 5 minutes until all of the liquid is absorbed.

6. Fluff with a fork, and garnish with scallions or cilantro if desired.

http://ezgf.blogspot.com/2012/03/spanish-chicken-and-rice-skillet.html

Spanish Chicken and Rice Skillet - Gluten Free
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