prep time
15 min

cook time
15 min

servings
4

WHAT YOU'LL NEED


Minute Rice^® Instant White Rice
2 cups (500 mL)
1 tbsp (15 mL)		olive oil
1 lb (500 g)		boneless, skinless chicken breast, cubed
1		onion, chopped
1		red pepper, chopped
1 cup (250 mL)		chicken broth
2 ½ cups (625 mL)		canned, diced tomatoes with juices
1 cup (250 mL)		frozen peas
1 tsp (5 mL)		each garlic powder and paprika
Pinch		of tumeric (optional)

INSTRUCTIONS

Step 1: Heat oil in a large skillet set over medium-high heat. Add chicken, onions and peppers; stir-fry for 5 minutes or until chicken and vegetables are evenly browned

Step 2: Add broth, tomatoes and juices, peas, garlic powder, paprika and tumeric (if using); bring to a boil. Stir in rice. Cover and reduce the heat to low; simmer for 5 minutes

Step 3: Remove from the heat. Let stand, covered, for 5 minutes

This one pot dish is inspired by Paella, a classic Spanish seaside rice dish.

Variation:
Add ½ lb (250 g) peeled, medium shrimp and a pinch of saffron along with the rice for a more authentic Paella.

Watch the Salt:
Trim sodium by using no-salt-added diced tomatoes and sodium-reduced chicken broth.