Ingredients
1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces1 tablespoon all-purpose flour1/2 teaspoon pepper1/2 teaspoon salt, divided4 teaspoons plus 1 tablespoon olive oil, divided 1 small sweet red pepper, chopped1 small onion, chopped1 celery rib, chopped1-1/2 cups uncooked long grain rice1 teaspoon ground cumin1 teaspoon chili powder2-1/4 cups chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1 cup frozen peas, thawed
Preparation
In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan.
In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir until onion is tender, 2-4 minutes. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Place browned chicken over rice (do not stir in). Cook, covered, until rice is tender and chicken is cooked through, about 5 minutes longer.
