Recipe for Spanish Rice (1)

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
3/4 lb	CHICKEN BREAST FILETS
1 tbl	OLIVE OIL
1 x	SMALL ONION, CUT IN RINGS
1/4 tsp	GARLIC POWDER
1 can	STEWED TOMATOES, 15 1/2 oz.
1 cup	CHICKEN BROTH
1 tsp	DRIED OREGANO
1/2 tsp	DRIED THYME
1/2 cup	QUICK COOKED RICE

Instructions:

Instructions: CUT CHICKEN IN THIN, SHORT STRIPS. COOK CHICKEN IN OIL IN SKILLET OVER MEDIUM HEAT, STIRRING, FOR 6 MINUTES OR UNTIL NO LONGER PINK. ADD ONION AND GARLIC, COOK FOR 2 MINUTES. ADD TOMATOES, BROTH, THYME, AND OREGANO. BRING TO BOILING. STIR IN RICE. LOWER HEAT AND SIMMER FOR 5 MINUTES, COVERED.

STIR IN PEAS. REMOVE FROM HEAT. LET STAND FOR 5 MINUTES.

MAKES 4 SERVINGS -

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