Spicy Red Rice with Chicken and Vegetables Recipe

Name: Spicy Red Rice with Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces; 3 large red bell peppers, seeded, cut into 3/4-inch pieces; 1 large onion, cup into 3/4-inch pieces; 8 large garlic cloves, chopped; 1 tablespoons dried oregano; 1 tablespoon paprika; 3/4 to 1 teaspoon cayenne pepper; 1 1/2 cups long-grain white rice; 2 cups (or more) canned low-salt chicken broth; 2/3 cup tomato sauce; 1 1/2 cups frozen peas, thawed

Servings: persons

3 tablespoons olive oil
1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
3 large red bell peppers, seeded, cut into 3/4-inch pieces
1 large onion, cup into 3/4-inch pieces
8 large garlic cloves, chopped
1 tablespoons dried oregano
1 tablespoon paprika
3/4 to 1 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
2 cups (or more) canned low-salt chicken broth
2/3 cup tomato sauce
1 1/2 cups frozen peas, thawed

1
Heat oil in heavy large pot over medium-high heat.
2
Sprinkle chicken with salt and pepper.
3
Add chicken, bell peppers, onion, garlic and oregano to pot.
4
Saute 5 minutes.
5
Mix in paprika and cayenne pepper.
6
Add rice and stir to coat.
7
Mix in 2 cups broth and tomato sauce.
8
Bring to boil.
9
Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
10
Mix peas into chicken and rice.
11
Cook until peas are heated through, about 2 minutes longer.
12
Season to taste with salt and pepper and serve.

1286

kcal

Calories

Fat

147

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces, 3 large red bell peppers, seeded, cut into 3/4-inch pieces, 1 large onion, cup into 3/4-inch pieces, and more.

Yes, Spicy Red Rice with Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Red Rice with Chicken and Vegetables

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