Smoked Paprika Chicken and Rice

This Smoked Paprika Chicken and Rice is one savory dish you will never forget.

If you asked me 10 years ago what I thought a typical chicken and rice dish was, I would most likely describe it as a bland, creamy, cheesy filled casserole of some type.  Usually made with cream of "something" soup and having to be baked in the oven for an hour or more.  Oh how the times have changed!

I'm not one to brag, but today I've created a Smoked Paprika Chicken and Rice dish that is anything but bland. In under 30 minutes you will have a flavorful dish everyone will love, made with only simple, clean ingredients. Throw out your grandmas' traditional recipe, along with that casserole dish, you thought you loved.  This new dairy free, vegetable filled, smokey version is the new meal in town! (sorry grandma).

HOW DO I MAKE SMOKED PAPRIKA CHICKEN & RICE?

Start by cooking approximately 3-4 cups of brown rice.  While the rice is cooking, chop 2 chicken breasts, 1 green bell pepper and ½ red onion into bite sized pieces.

In a large skillet, heat 2 tablespoon of olive oil over medium-high heat.  Add your chopped ingredients and saute for about 5 minutes.

Add one 14.5 oz can of diced tomatoes along with the following ingredients:

• 1 ½ tablespoon smoked paprika
• 2 tablespoon white wine vinegar
• 1 tablespoon minced garlic
• 1 teaspoon salt/pepper
• 1 teaspoon red pepper flakes

Continue to simmer for another 10 minutes.  When you are finished, carefully spoon the mixture over the cooked brown rice and enjoy!

This life changing recipe of Smoked Paprika Chicken and Rice will have you second guessing your predictable chicken and rice dinner.  Spice up your next weeknight dinner with a recipe that is quick, simple and flavor packed!

Smoked Paprika Chicken & Rice

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Ingredients

• 3-4 cups cooked brown rice
• 2 chicken breasts
• 1 green bell pepper
• ½ red onion
• 2 tablespoon olive oil
• 14.5 oz can diced tomatoes
• 1 ½ tablespoon smoked paprika
• 2 tablespoon white wine vinegar
• 1 tablespoon minced garlic
• 1 teaspoon salt/pepper
• 1 teaspoon red pepper flakes

Instructions

1. Start by cooking approximately 3-4 cups of brown rice.
2. While the rice is cooking, chop 2 chicken breasts, 1 green bell pepper and ½ red onion into bite sized pieces.
3. In a large skillet, heat 2 tablespoon of olive oil over medium-high heat. Add your chopped ingredients and saute for about 5 minutes.
4. Add one 14.5 oz can of diced tomatoes along with the following ingredients: 1 ½ tablespoon smoked paprika, 2 tablespoon white wine vinegar, 1 tablespoon minced garlic, 1 teaspoon salt/pepper and 1 teaspoon red pepper flakes.
5. Continue to simmer for another 10 minutes.
6. When you are finished, carefully spoon the mixture over the cooked brown rice and enjoy!