Spanish Chicken and Rice

The good thing about chicken, is that is so versatile! It can be grilled, baked, roasted, poached, steamed, fried, etc. The bland taste that chicken has to begin with allows it to take on many flavors, making it a perfect accompaniment to vegetables, pastas, and marinades. Adapted from a Real Simple original recipe,and one of the first in my "hard-copy" blog, this recipe is a great go to when time is limited. Plus, the ingredients are not extravagant, and you might be surprised to find how many of them you already have!

Spanish Chicken and Rice
(makes 6 servings)

Ingredients:
1 tablespoon olive oil
6 boneless, skinless chicken breasts, each cut into 3rds
salt and pepper
1 onion, sliced
1 green bell pepper, sliced
3 cloves garlic, chopped
1 cup dry white wine
1 28 ounce can diced tomatoes, including liquid
1 cup brown rice (not instant)
1 cup frozen peas
1/2 cup Spanish olives with pimiento, sliced
2 teaspoons Chili Powder (optional)
shredded cheese (optional)

Directions:
1. In a large saucepan, heat olive oil over medium heat. Add chicken and season with salt and pepper. The key here is just to get the outsides browned. 2 minutes on each side should be good. Remove and set aside.
2. Add the onion and bell pepper to the pan and cook until soft. Add garlic, and cook an additional minute. Add the wine, tomatoes and liquid, rice, sliced olives, salt and pepper. Bring to a boil, reduce heat, and simmer, covered, for 25 minutes.
3. Stir in the peas and cook for 2 minutes, or until heated through. If desired, add chili powder at this time.
4. Garnish with fresh parsley (optional) and shredded cheese and serve!

Tip: Try replacing brown rice with Spanish rice for a new twist on this recipe. Thanks to Spotted Fig fan Amy P. for sharing this idea with me!