Chicken & Spanish Rice
Clean up is also a breeze because you only use one pan.
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- chicken thighs
- 2 Tbsp
- olive oil, extra virgin or vegetable oil
- 1 pkg
- spanish rice mix (like rice a roni)
- 1 can(s)
- tomatoes - your choice i use diced with chilies
- 2 c
- water, hot
1Rinse and pat dry the chicken thighs. Season with salt and pepper.
2In a skillet over medium heat add the olive oil. Brown the chicken thighs in the oil, 7 mins each side.
3Remove the thighs from the pan. Add the rice to the pan and lightly brown it. Add the remaining ingredients and bring to a boil.
4Return the thighs to the pan. Cover and simmer over low heat for 20-25 minutes or until rice is completely cooked. Serve