VAL'S 4Patriot's SPANISH RICE w-CHICKEN Recipe; Ocean Park-WA

Betsy & Independence~2; Ocean Park-WA

My Farmhouse style kitchen space is small - but, it's adequate for putting together good meals.

I usually make my Spanish Rice with hamburger, tomatoes, & tomato sauce - but, I have all this 4Patriots dry mix pkt's. to use, and it's chicken based.

I have the 4Patriots dry mix pkt.

I have the left-over chicken breast in the freezer.

I have stored spices, galore.

I have fresh veggies, onion, & garlic.

I have frozen peas … and some frozen cilantro I have hoarded since we left Bouse-AZ: it's time tonight to break some of that out of the freezer baggie, and enjoy it 😉

This recipe tonight is different; and that's okay. When I started this New Chapter of my New Life 31 months ago, I decided it would be different than my previous life: that includes foods I sample, cook, and share with my new husband 👩‍❤️‍💋‍👨

Spanish Rice with Chicken kinda fit's 😉

Most of our meals are eaten from bowls - bowls fit our lifestyle on the road; and we eat to stay healthy. We don't eat according to presentation. Good, and tasty meals satisfy - no matter where, or how, they are served 👍

I open the dry mix pkt., remove the bullion clump and break it up … picking the rice out as the tedious task progresses, & placing the picked rice back into the pkt. with the rest of the rice. As I remove the rice, I place the bullion bits into a measuring cup filled with 1/2 c. of the water called for in the recipe: this softens the bullion clumps and loosens the dried pepper bits embedded in the sticky clumps. This does take time, but the sauce blends & cooks much smoother; and the water-softened pepper bits are more enjoyable.

Val's 4Patriots Spanish Rice With Chicken.

VAL'S 4Patriot's SPANISH RICE w-CHICKEN ~serves 3

1/2 4Patriot's pkt. Spanish Rice w-Chicken dry mix * 1/2 boneless, Chicken Breast, diced into 1-inch pieces (I left the skin on for added flavor) * 1/2 tsp. Butter & 1/2 tsp. Margarine * 1/4 tsp Himalayan Pink Salt * 1/4 tsp Black Pepper, grnd * 1 tsp. Paprika, powder * 1/2 tsp. Cumin, powder * 1/2 tsp. Coriander, powder * 1/2 tsp. Chili Powder * 1 small Bay Leaf * 1 medium Sweet Yellow Onion, sliced * 1 cloves Garlic, pressed * 2-1/2 c. Water * 1/4 cup fresh Cilantro, chopped * 3/4 c. Peas (I used frozen) * 1/2 c. Tomato, fresh & diced * 1 Lrg. Skillet, with lid * 1 large Cooking Spoon * Cooking Spray (I used Butter flavor)

Half a chicken breast, sliced - then diced - I placed the Bay leaf into a tea ball; I try to prepare everything in advance so time in the kitchen is bare minimal 😉

1) Turn range heat up to medium. Spray skillet with cooking oil, ad add sliced onion & pressed garlic.

Sear together for a couple minutes, then lower hear to simmer and cook until onion is translucent:

Spray skillet with cooking oil - gently cook onion & garlic until soft and tender.

2) Stir the 1/2 c. water, bullion, and pepper bits - add to skillet.

Continue to simmer and cook until pepper bits are tender; every stove cooks differently, so gauge pepper softness accordingly:

Add softened bullion & dried peppers; simmer until peppers are tender.

3) When desired pepper softness is reached, add the rest of the water & all of the rice to the skillet.

Turn heat up to a medium-high heat; stir mixture frequently to keep rice from sticking.

When a boiling heat has been reached, reduce the heat back to medium:

Add remaining water & rice; stir. Bring to a boil - then, lower heat to medium.

4) Add spices (if you used a tea ball for the Bay leaf, add that too), and chicken pieces.

Bring blended mixture to a gentle boil:

Add spices & chicken pieces … carefully blend together so chicken bits remain firm, & bring to a gentle boil.

5) Reduce heat to medium-low, and cover with lid - cook 15 minutes:

Lower heat to medium-low, cover with lid; cook 15 minutes.

6) Remove lid, add tomatoes & peas to skillet; place lid back on skillet, and cook another 10 minutes - or until rice is softened:

Remove lid; add tomatoes & peas - gently blend into mixture. Place lid back on skillet, & cook another 10 minutes - or until rice is tender to the bite.

7) Turn heat off.

Remove lid from skillet; serve and enjoy  👍

Dish up, serve with biscuits, & enjoy! 

My husband liked this dish, so it's a repeat 😘