Dutch Oven Chicken and Rice

Ingredients

• 2 1/2 pounds assorted chicken pieces, skinned
• 1 teaspoon paprika
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt
• Vegetable cooking spray
• 1 1/2 teaspoons vegetable oil
• 1 1/2 cups long-grain rice, uncooked
• 1 teaspoon minced garlic (about 2 cloves)
• 1 (16-ounce) can no-salt-added chicken broth
• 1 (14 1/2-ounce) can pasta-style chunky tomatoes, undrained
• 1 green pepper, seeded and cut into thin strips
• 1 1/2 cups frozen English peas

Preparation

1. Sprinkle chicken with paprika, pepper, and salt. Coat an oven-proof Dutch oven with cooking spray. Add oil, and place over medium-high heat until hot. Add chicken to Dutch oven; cook on all sides until browned. Remove chicken from Dutch oven, and set aside.
2. Add rice and garlic to Dutch oven. Cook over medium-high heat, stirring constantly, 1 minute. Add broth, tomatoes, and green pepper. Bring mixture to a boil over high heat, stirring once. Return chicken to Dutch oven.
3. Cover and bake at 350° for 40 minutes. Stir in peas; cover and let stand 5 minutes.