Spanish Rice with a Twist

Spanish Rice with a Twist

• 1 cup long grain white rice
• 1 pound of chicken breast tenders/chick thighs cut into 1 inch pieces
  
• 1/2 small can of roasted garlic tomato sauce/you can use just plain too
• 2 1/2 cups boiling water
• 1 tsp cumin
• 1 tsp season salt
• 3/4 tsp garlic salt
• 1/2 tsp onion powder/salt
• 1/2 tsp black pepper
• 1/4 cube chicken boulion
• 1 - 14oz can of corn drained
• 1 - 14oz can of black beans drained

Toast rice at medium heat till browned in a large skillet.
While toasting rice bring water to a boil in separate pot.



Once rice has been browned add tomato sauce and mix well.



Then add boiling water and seasonings. Bring to a boil.
Reduce heat cover and simmer for 20-25 minutes.
The key to good rice is letting it simmer down without
stirring it.



While the rice is cooking I cook about a pound of chicken thighs
(dark meat is usually more tender) cut into 1" pieces in light olive oil
and season to taste (cumin, seasoning salt, garlic salt and onion powder).
Set aside until the rice is done.



Once the rice is done mix in chicken, black beans and corn.
The spices are approximates because I usually season to taste.
This recipe makes ALOT so we usually make it with
some Guacamole, salsa and tortillas. There is plenty left over
for lunch the next day.

Enjoy!!
Elisha & Charlize