Spanish Chicken With Rice And Beans6 Ww Points Recipes

INSTANT POT® SPANISH CHICKEN AND RICE

Steps:

• Rub each chicken thigh down with salt.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
• Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
• Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
• Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.

SPANISH CHICKEN AND RICE

Steps:

• Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.

SPANISH RICE CHICKEN II

Steps:

• Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
• Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
• Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
• Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.

EASY SPANISH RICE WITH BEANS RECIPE

Steps:

• Heat the oil in a large sauce pan over medium heat.
• Add in the onion and saute until soft (about 1-2 min).
• Add in the rice, mix with the onion and cook for about 5 minutes or until the rice gets a golden color.
• Add in the garlic and saute for one more minute.
• Pour in the broth and salsa on the rice (try to not add it directly onto the hot pan), add the beans, salt and pepper and stir it up. Bring to a boil.
• Turn the heat to low and cover, rice should simmer for about 25 minutes.
• Mix well, add fresh cilantro and serve.

ONE-POT SPANISH CHICKEN WITH RICE

Steps:

• Heat the oil in a large saute dish or shallow casserole with a well-fitting lid. Fry the onion, garlic, chicken and chorizo, stirring well. You don't need a lot of oil as plenty of fat will come out of the chorizo.
• Add the paprika and peppers when the onion has cooked enough to be translucent, the chicken has started to brown and the chorizo has reduced in size by half. Stir in well to coat the chicken in the spice, and fry for a further minute or so.
• Add the rest of the ingredients; the rice, canned tomatoes, tomato puree, olives and stock. Add a wedge or two of lemon for extra flavour. Season with salt and pepper.
• Bring up to a simmer, cover with the lid and turn the heat down to a very gentle simmer. If using a gas hob, you may need a diffuser, even on the smallest ring.
• Leave the dish to cook for 18 minutes. Once cooked, turn off the heat and leave to stand for 5 minutes.
• Fluff up the rice with a fork, adjust the seasoning to taste, and serve, garnished with fresh slices of lemon.

SPANISH CHICKEN WITH RICE AND BEANS(6 WW POINTS)

Steps:

• Spray large nonstick saucepan with Pam, place over med-high heat 30 seconds.
• Add bell pepper, onions and garlic and cook, stirring frequently, until soft, 5 to 6 minutes.
• Add chicken and cook until browned, 5 minutes. Reduce heat to low.
• Stir in broth and tomato paste. Add rice, beans, tomatoes and black pepper.
• Cover and cook 20 minutes until most of the water has been absorbed.
• Uncover and cook 5 minutes more, stirring occasionally. Serve immediately.
• Makes 4 (1 1/2 c) servings, 6 points per serving.

SUPER EASY SPANISH RICE (4 WW POINTS)

Steps:

• Pour entire can of tomatoes (including liquid) into pan. Add water, rice, and salt. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.