Rachel Ray? What’s for Dinner Wednesday: Spanish Chicken and Rice


rachel ray

I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachel Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… an oh, yes they can be completed in 30 minutes or less!

Meals for a $teal - Get Rachael's tips to stretch a buck on recipes your family will love!Amee

I have a chicken emergency? A what? A chicken emergency… I have to much chicken and I need to empty my freezer so I can make soup.

Spanish Chicken and Rice

See it made HERE

  • 3 cups reserved homemade chicken stock
  • 2 cups rice
  • 1 whole chicken, the one that was boiled to make stock and picked of meat
  • 1/2 cup green olives, chopped
  • 1 10-ounce box frozen peas, defrosted
  • 1 cup salsa
  • Instructions:
  • Over medium-high heat in a medium saucepot, bring chicken stock up to a bubble. Add rice, cover and turn heat to low. Cook until rice is tender, about 15-17 minutes. When rice is ready, fold in shredded chicken, olives, peas and salsa.

Left over chicken????

Make chicken salad… add mayo, red onions, and a tablespoon of balsamic vinaigrette dressing serve over greens.

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