We celebrated my son's return home Thursday night by going out for dinner, and we finished off the leftover wings last night. Tonight I went a little ethnic and made a Latin favorite, but I have to admit, though I am half Latina, this was my first time making Spanish Chicken and Rice.

Spanish Chicken and Rice
~35 minutes~
~8 servings~

•4 boneless, skinless chicken breasts, cubed
•1 16oz pkg of Vigo Saffron Yellow Rice
•1 tBsp extra light Olive Oil
•4 cups water

1.Saute chicken in olive oil in a large skillet with a tight-fitting lid until cooked through, adding whatever spices you like; Set aside.
2.Pour water into skillet and bring to a boil.
3.Add rice and stir for one minute while boiling. Turn down heat and simmer for 20-25 minutes. Do NOT lift the lid.

Nutritional Info
Servings Per Recipe: 8
~Amount Per Serving~
Calories: 336.2
Total Fat: 3.2 g
Cholesterol: 68.4 mg
Sodium: 814.6 mg
Total Carbs: 43.3 g
Dietary Fiber: 0.0 g
Protein: 32.3 g

I used the directions on the rice package as a jumping point and kept it simple and fast. Everyone in the family approved, even fussy 5yo! Definitely a keeper, and seriously, you can't get much simpler than this! Serve with a salad and you have a well balanced meal in minutes!