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

Spanish Rice