This meal is so easy to prep and variable to include whatever veggies you have on hand. Peas are my classic fav, but feel free to change as you wish!
4 ounces roasted red peppers
1 pound boneless, skinless chicken breast
1 teaspoon paprika
1/2 cup jasmine rice
1 teaspoon turmeric
2 1⁄2 ounces peas
1 1/4 cup chicken broth
salt, pepper, oil
Preheat oven to 425 degrees F.
Tear roasted red peppers into bite-sized pieces. Pat chicken very dry; season each breast with salt, pepper, and paprika.
Heat 1 tablespoon oil in a medium ovenproof pot over medium-high. Add rice; cook, stirring, until toasted and fragrant. Add 1 teaspoon turmeric; cook, stirring, 30 seconds.
To pot with rice, add 1 1⁄4 cups broth, and 1⁄2 teaspoon salt; bring to a boil over high heat. Remove from heat and stir in roasted red peppers. Place chicken on top of rice in the center.
Cover with a lid or foil; cook on center oven rack until water is absorbed and rice and chicken are cooked through.
Remove rice from oven and sprinkle peas on top. Cover and let rest until peas are warmed through. Remove chicken from pot and slice, if desired. Stir peas into rice; season to taste with salt and pepper.
Serve Spanish-style rice topped with chicken. Enjoy!