Spanish Chicken and Rice
1 lb chicken, cooked and shredded
2 Tbsp oil
1 1/2 cup rice
1/2 onion, diced
1/2 tsp garlic salt
2 cups chicken broth
1 (16 oz) can stewed tomatoes, Mexican style
1 (15 oz) pinto beans, undrained
1 tsp Italian seasoning
In a large electric skillet, heat oil. Add uncooked rice and onion. Saute and stir until onion is tender and rice is golden, about 5 minutes. Add the chicken, garlic salt, tomatoes, beans and Italian seasoning. Cover and simmer on low heat for about 20 minutes, checking periodically to make sure the rice hasn't gone dry. If it is starting to stick to the pan, add more water, 1/2 cup at a time.
I know Liz posted a recipe similar to this a while back. This is basically the same, only we add chicken. And no olives. Because we aren't olive-eaters in our house. Except olive oil. Which we love.
I've used a can of diced tomatoes before, which is good as well. In fact, this recipe is basically foolproof. Add more or less garlic, tomatoes, Italian seasoning, pretty much any item, and it will still turn out. The only tricky part is the broth. Make sure your rice doesn't get dry as it cooks. Because not only will it not cook thoroughly, it will most likely burn. Which is yucky. So keep an eye out, lifting that lid every 5 minutes or so and you'll have a hearty meal in about half an hour.