Monday, November 18, 2013

Spanish Chicken Rice

Spanish Chicken Rice Bowl
Spanish Chicken Rice Skillet
GrandBoy #1 is spending the evening with us today, so this dish was made in his honor. I removed his portion before adding the green onions & chili powder. The fajita chicken strips can be replaced with shredded rotisserie or any form of left-over roasted chicken. The rice was cooked and refrigerated overnight which prevents it from becoming mushy even after all the tossing and turning.

4 cups cooked rice
1 (16 oz.) pkg. Chicken Fajita Strips, cubed
   or cooked chicken, shredded
2 large onions, diced
6 cloves garlic, minced
2 large tomatoes, diced
1 bunch green onions, diced
2 cups frozen corn
2 cups frozen peas
1 tsp. paprika or Kashmiri Mirch powder
1 tsp. chili flakes, roasted & ground to a fine powder or to taste
6 Tbsp. oil
Salt to taste

1.   Heat oil over medium-high heat and sauté onions & garlic until translucent.
2.   Add chicken & tomatoes; toss.
3.   Add rice by the handful, stirring to make sure every grain is coated with oil.
4.   Adjust salt to taste, sprinkle paprika & chili powder, tossing all the while.
5.   Add corn & peas and stir well.
6.   Stir in green onions, toss and transfer to serving dishes.

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