Spanish Chicken

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SERVES: 4

SERVING SIZE: 4-ounce chicken breast and 1/2-cup rice

COOK TIME: 20 Min

What's better than succulent, browned chicken surrounded by Spanish rice? Serve Spanish Chicken at your next get-together - it'll wow company and please even your picky eaters!

What You'll Need

1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (1 pound total)
1 onion, diced
1 bell pepper, diced
1 cup instant brown rice
3/4 cup low-sodium chicken broth
1 (14-1/2-ounce) can no-salt-added diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 teaspoon black pepper

What to Do

In a large skillet, heat oil over medium heat. Add chicken breasts and brown 5 minutes per side. Remove from skillet; set aside.
Add onion and bell pepper to skillet, and sauté over medium heat 5 to 6 minutes, or until tender.
Return chicken to skillet and add rice, chicken broth, tomatoes, thyme, red pepper, salt, and black pepper; stir until well combined. Reduce heat to medium-low, cover, and simmer 10 minutes, or until no pink remains in chicken.
Turn off heat, cover skillet, and let sit 5 minutes. Fluff rice; serve.