31. Easy Spanish Chicken and Rice
This tasty take on Spanish Chicken and Rice is not only simple and quick to prepare, but it freezes beautifully as well.
1 lb. boneless, skinless chicken breasts, cut into 1" cubes
1/2 lb. hot Italian sausage or chorizo, cut in 1/2" slices
1 8 oz. pkg Goya yellow rice mix
3 tbs olive oil
medium yellow onion, chopped
1 clove garlic, minced
2 cups hot water
1 cup frozen peas
1/2 cup chopped Spanish or Manzanilla olives
hot sauce, to taste
salt & pepper to taste
In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken cubes with salt and pepper and add to skillet with the sausage slices. Cook for just a few minutes, stirring, until the chicken is nicely browned but not cooked through.
Turn heat to medium. Add the onion and garlic to the pan and saute for approx. five minutes or until onion is translucent. Be careful not to brown the garlic or it will get bitter.
Add the water, rice mix and seasonings to the skillet. Add hot sauce to taste. Stir well to combine ingredients. As soon as mixture starts to bubble, cover, turn heat to low and let simmer for 20 minutes.
Remove pan from heat. Stir in the peas and the olives. Turn mixture into a 2-1/2 quart glass or ceramic baking dish. Let cool. Cover tightly with tin foil and freeze.
Last Minute Preparation:
To defrost, remove baking dish from freezer and put into refrigerator for no less than 24 hours and no more than two days.
Preheat conventional oven to 350 degrees. Bake for 45 minutes to 1 hour, or until heated through.
Note: Do not reheat casserole in microwave. It tends to heat it unevenly and you chance making the rice get very mushy.