How to Make Mexican/Spanish or "Red" Rice with Pepper Chicken

Today I find myself out of ideas on a blog post, so I thought I would share a recipe of my own design with you all. It is easy to make. These amounts make enough for 2 people.

Ingredients:

1 Cup white rice
2 boneless chicken breasts
Black pepper, red pepper and Cajun seasonings. Of some various pepper or seasoning mix of your liking.
1 Cup 50% less sodium chicken broth
1 Cup of water
Garlic Salt
A quarter clove of garlic
1 Large heaping spoonful of tomato paste.
Olive Oil
Oregano

A wok or large/ deep frying pan
A BBQ
Baking Dish


Preparation:

First start with the chicken as that will take longest. Have the chicken set out before to defrost or else defrost in microwave till thawed. Now with the chicken in a baking dish combine the pepper mix and roll the chicken around while seasoning till it is heavily coated in the mix.

Set that aside or start it at a very low temp on the BBQ if you are good at multitasking. Cook very slowly to maintain juices and tenderness in the chicken.

Now for the rice:

Start with soaking the bottom of the pan with a tablespoon of olive oil and roll it around to make a layer on the bottom of the pan.

Now put the pan on medium heat with the cup of rice in it, brown the rice but do not let it burn!

As the rice is browning mince the garlic very fine, then mix it in.

Once the rice is browned slightly add in the water and chicken broth.

Now turn the heat to high and mix in the tomato paste.

Salt with garlic salt to taste.

Add Oregano, about a tablespoon and a half.

Stir away all clumps.

Once it has just begun to boil, turn off the stove* and cover the pan. Do not open the pan or move to different element!
(*note: this will only work on a conventional or ceramic stove top not the gas ones, for gas stove: turn heat to simmer, cover and watch closely)

As that is sitting deal with cooking the chicken it you are unsure if it is cooked on not keep cutting it in half and checking inside to see if it is still raw. Remember however the more you cut the less juicy the chicken will be.

Overall the chicken should take 20-30 min to cook if you cook slowly, and let the rice sit for about 10 minutes. Service with chicken over the rice and enjoy!

Here is the completed dish on my table:

Peppered chicken with red rice on my table