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Spanish Chicken and Rice

By: Mary Nelms

"I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida"

Rate/Review | Read Reviews (90)

Prep Time:
25 Min

Cook Time:
45 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon pepper
2 bone-in chicken breast halves
1 tablespoon butter or margarine
1/2 cup chopped onion
1/4 cup chopped green pepper
1 garlic clove, minced
1 (2.5 ounce) jar sliced pimentos, drained
1/2 cup uncooked rice
1 1/4 cups chicken broth
1/2 teaspoon ground turmeric
1/8 teaspoon chili powder

Directions

Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350 degrees F for 45 minutes or until chicken juices run clear and rice is tender.