Use your browser's "print" button to print out this recipe in a 3 x 5 card format. Use your browser's "back" button to return...

----------------------------------------- Side 1 Cut Out Below -------------------------------------

Spanish Chicken and Rice
This Spanish Chicken and Rice dish is sure to spice up any mealtime. Serve with black beans and cheese and savor the flavors! Prep Time: approx.
   25 Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 60 minutes .
   Makes servings.

   Printed from fosterfarms.com
1 can (14.5 oz.) diced tomatoes
1 1/2 teaspoons chili powder
8  pimiento-stuffed olives, sliced
1 cup frozen peas
  

Chicken:
1 package (about 1 1/2 lbs.) Foster Farms Chicken Drumsticks
1 tablespoon vegetable oil
  salt and freshly ground pepper
  

Veggie Mix:
1 medium onion, chopped
1  red bell pepper, cut into thin strips
2 cloves garlic, finely chopped
1 cup long grain rice


Directions
1. Heat oil in large skillet. Rinse chicken and pat dry. Sprinkle chicken with salt and pepper. Brown chicken on all sides over medium heat for about 10 minutes and set aside.

2. Add onion, pepper and garlic to skillet, cook until tender, about 5 minutes, stir often.

3. Drain tomatoes and reserve juice. Add enough water to tomato juice to make 2 cups. Add rice, tomatoes, reserved tomato juice, chili powder, and olives to skillet; mix well.

4. Return chicken to skillet. Cover skillet tightly; simmer gently 25 to 35 minutes until chicken is no longer pink when cut into and liquid is absorbed. Stir in peas, let stand 5 minutes. Salt and pepper to taste.