Skillet Chicken and Spanish Rice

Skillet Chicken and Spanish Rice

Ingredients

• 1/2 cup whole wheat flour
• 4 chicken breast thawed and cut in half
• 2 tablespoons extra virgin olive oil
• 1 medium-sized onion, chopped
• 2 large celery stalks, sliced
• 2 cups water
• 1 (8-ounce) can tomato sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 cup uncooked long-grain rice
• 1 (10-ounce) package frozen peas, thawed

Instructions

1. Place flour in a large resealable plastic storage bag. Add chicken, and shake until thoroughly coated.  
    
2. In a large, deep skillet, heat oil over medium-high heat. Add chicken, onion, and celery, and cook 15 minutes, turning chicken occasionally to brown evenly.
    
3. Add water, tomato sauce, paprika and pepper; bring to a boil. Add rice, and stir until completely coated in sauce. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until rice is tender.
    
4. Add peas, cover, and cook 3 to 5 minutes, or until peas are heated through