Monday, February 16, 2009

Spanish Rice

  • 2 boneless, skinless chicken breasts
  • 1 ½ cups of short grain brown rice
  • 1 medium onion, minced
  • 4 cloves of garlic, sliced paper thin
  • Salt and pepper
  • ¼ cup of cilantro, chopped
  • 1 small can of organic tomato sauce
  • Extra virgin olive oil
  • 2 1/2 cups of chicken stock
  • ½ cup of water


Drizzle oil in large pot and brown chicken on all sides. Remove and set aside.

Sauté onions in pot for about 3 minutes and then add garlic, paprika, salt, pepper and rice. Stir often until garlic and onions are translucent. (You may need to add a bit more oil). Add chicken back to pan with tomato sauce and ½ cup of water and give it a good stir.

In a separate pot add stock and bring to a boil and then add to chicken mixture. Turn heat to low and simmer for about 50 minutes or until rice is done.

Place in shallow serving bowl & sprinkle cilantro on top for garnish.


Recipe by Cindy Karas
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