Spanish Rice With Chicken & Peas

• 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
• 1 tablespoon all-purpose flour
• 1/2 teaspoon pepper
• 1/2 teaspoon salt, divided
• 4 teaspoons plus 1 tablespoon olive oil, divided
• 1 small sweet red pepper, chopped
• 1 small onion, chopped
• 1 celery rib, chopped
• 1-1/2 cups uncooked long grain rice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2-1/4 cups chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup frozen peas, thawed

1. In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan.
2. In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir until onion is tender, 2-4 minutes. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
3. Place browned chicken over rice (do not stir in). Cook, covered, until rice is tender and chicken is cooked through, about 5 minutes longer.

chicken breasts, flour, pepper, salt, olive oil, sweet red pepper, onion, celery, long grain rice, ground cumin, chili powder, chicken broth, tomatoes, frozen peas

Taken from www.tasteofhome.com/recipes/spanish-rice-with-chicken-peas/ (may not work)