Spanish Skillet Supper

Spanish Skillet Supper

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
2 cups hot water
1 package (4.4 ounces) Spanish rice and sauce mix
2 cups Birds Eye frozen Green Peas
1/2 teaspoon crushed pepper flakes

Heat oil in large skillet over medium-high heat. Add chicken; cook and stir until lightly browned, about 5 minutes.

Add hot water and rice and sauce mix; bring to boil. Reduce heat to medium-low; simmer uncovered, 5 minutes.

Stir in green peas; increase heat to medium-high. Cover and cook 5 minutes or until peas and rice are tender. Sprinkle with red pepper flakes.

Makes 4 servings

This recipe created by Birds Eye.

I get the urge at times for something hot and spicey other than Four Alarm Chilli, so I mka this dish I call Spanish Rice. It is nothing like Zaterainsin that it really uses rice, not Orzo Pasta.

I lb medium ground Sausage.
1/2 lb sliced bacon, diced medium
1 medium Onion Diced medium
1 fifteen oz Can Diced Tomatoes
1 fifteen oz can tomatoe sauce
2 heavy shakes Tobasco or 1 tsp Cayenne Pepper
2 heavy shakes Worchestershire
1 heaping cup rice

dice bacon into small bits and brown off in skillet. Add broken up ground Sausage and brown with the Onion.then add tomatoes, tomatoe sauce, Tobasco or Cayenne and Worchestershire. Add rice and stir to mix in and turn heat on Medium and covr and allow to simmer, stiring occasionaly until rice is cooked to your favorite doneness. Serve hot with sald and good bread an butter