Spicy Red Rice with Chicken and Vegetables Recipe

Spicy Red Rice with Chicken and Vegetables Recipe

  • 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. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. 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.
  2. Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.
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