Total Calories: 396
In a large skillet, heat oil. Cut chicken in squares. Season with paprika on both sides. Cook until golden brown on both sides, 7–8 minutes. Remove chicken and put in covered dish to keep warm. Add rice and scallions to skillet. Cook; stir frequently until rice is golden, 2–3 minutes. Stir in broth, tomatoes with liquid, parsley, and pepper. Crush tomatoes with spoon. Bring to a boil. Return chicken and any liquid in bowl. Cover; cook over low heat 15 minutes. Add green beans and cover; cook an additional 15 minutes.
This Chicken with Spanish Rice recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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