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.

Ingredients

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

Instructions

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.