Spanish Chicken and Rice

This recipe found in Real Simple magazine.

Serves:4

1 Tbls. Olive Oil
1 pound boneless, skinless chicken breasts, cut into 2 1/2 inch pieces
Kosher Salt and Pepper
1 Medium Bell Pepper, sliced
2 Cloves Garlic, finely chopped
1 Cup dry white wine (I use vinegar plus water)
1 28 oz. can diced tomatoes, including liquid
1 Cup long-grain white rice
1 Cup frozen peas (I omit these)
1/4 Cup fresh flat-leaf parsley, roughly chopped

Heat the oil in a large saucepan over medium heat.

Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.

Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.

Spoon the chicken and rice onto individual plates and sprinkle with the parsley.

Serve with chopped pimiento-stuffed Spanish olives, if desired.