Creamy Spanish Chicken Paella
Ingredients:
| 3 | Boneless Chicken Breast, chopped |
| 1 | Onion, chopped |
| 2 | Red Pepper, chopped |
| 1 Tbsp | Olive Oil |
| ¾ cup | White Rice |
| ½ tsp | Cumin |
| ½ tsp | Garlic Powder |
| ½ tsp | Chili Powder |
| 1 cup | Vegetable Broth |
| ⅓ cup | Tomato Sauce |
| Salt, to taste | |
| Pepper, to taste |
Directions:
Place a pan over medium-high heat and pour in olive oil
Toss in chicken, onions, and peppers and pour in tomato sauce. Cook until chicken is lightly browned. Remove and set aside
Place rice into the same pan and season with cumin, garlic powder, and chili powder. Cook until lightly browned
Place chicken and vegetables back into the pan and add vegetable broth. Allow vegetable broth to boil
Lower heat to medium and cover. Cook for about 30 minutes or until rice is tender



