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Chicken and Spanish Rice Bake
Ingredients
  • 1 ½ pounds chicken thighs bone in, skin-on (about 6 pieces)
  • 2 cups long grain white rice
  • 1 (15 oz) can fire roasted tomatoes with juice
  • 1 cup pimento-stuffed Spanish olives
  • 1 small yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 ½ cups low sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon chili powder
  • ¼ cup cilantro, garnish
  • 1 lime, sliced for garnish
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