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Prep Time: 25 mins | Cook Time: 30 mins | Total Time: 55 mins | Yield: 10 Servings

If you are having guests over, then you have got to try this recipe! I promise you that this will be the best decision you will ever make today! These Bacon-Wrapped Chicken Tenders are so good that this was my fifth time serving them this week alone! Yes, five times already! I’m sure that your mouths are watering right now. Here you go, friends! I have listed all the things you will be needing so all you have to do is to follow them step by step and you are good to go! Have a wonderful day, everyone, and I hope this recipe makes your day extra special. Enjoy!

Ingredients:

 

1 teaspoon onion powder

1 teaspoon garlic powder

10 strips bacon

 

1/3 c light brown sugar, packed

1 pound chicken tenders (approx. 10 chicken tenders)

½ teaspoon Italian seasoning

10 strips bacon

 

1 teaspoon paprika

1 tablespoon chilli powder

½ teaspoon black pepper

½ to 1 teaspoon salt

 

Directions:

Prepare the grill or oven, then preheat to 175 degrees C or 350 degrees F.

Add onion powder, salt, garlic powder, Italian seasoning, paprika, and pepper into a mixing bowl. Whisk until well combined.

Sprinkle the mixture on top of the chicken, then rub each until well coated.

Wrap each chicken tender with a bacon slice, then seal the sides.

In a mixing bowl, add chilli powder and brown sugar. Stir until well blended.

Sprinkle the mixture on top of the wrapped chicken tenders, then press each until well coated.

Place then over the grill or inside the preheated oven, then cook for 30 minutes or until the bacon becomes crispy.

 

Remove from the oven and allow them to rest for a few minutes at room temperature.

Serve warm and enjoy!

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings

Simple yet delicious! This Chicken Fried Rice is my ultimate comfort food! A complete meal that will surely complete your day! Try this recipe and prepare to fall in love. Enjoy!

Ingredients:

1 1/2 teaspoons sesame oil or to taste

4 large Eggs

5 c cooked white rice chilled*

 

2 tablespoons soy sauce (or GF Tamari) or added to taste*

3 tablespoons extra light olive oil or high heat cooking oil

12 ounces frozen peas and carrots fully thawed

1/4 c green onion chopped

 

1 pound chicken thighs boneless, skinless, and trimmed

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Directions:

 

Slice the chicken thighs into small pieces and remove any excess fat.

Place the chicken slices into a mixing bowl, then season them with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss until well coated.

In another mixing bowl, add crack the 4 eggs, then beat until creamy.

Place a large non-stick skillet on the stove and turn the heat to medium-high.

Add 1 tbsp of oil and allow it to become hot.

Add the chicken slices and cook for about 5 minutes or until brown.

Remove the chicken from the skillet and transfer them onto a clean plate.

Turn the heat down to medium, then add 1 tablespoon oil and allow it to become hot.

Add the beaten eggs and cook until scrambled. Use a spatula to break it into small pieces.

Transfer the scrambled eggs onto a clean plate.

Use paper towels to wipe clean the same skillet.

Add 1 tablespoon of oil and spread it all over the skillet.

Add 2 cups of rice and let it sit for about a minute until it sizzles.

Add 2 tablespoons of soy sauce and 1 1/2 teaspoons of sesame oil. Stir until the rice is well coated.

Add the veggies and toss until well combined with the rice.

Put the scrambled eggs and cooked chicken back to the skillet and toss until everything is well combined.

 

Add 1/4 cup of green onion and stir until well blended.

Cook everything for a few more minutes until the rice is hot. Add more seasonings if needed. Make sure to taste it first before adding seasoning.

Serve right away and enjoy!

Nutrition Facts:

Calories 486 | Calories from Fat 216 | Fat 24g 37% | Saturated Fat 6g 38% | Cholesterol 183mg 61% | Sodium 676mg 29% | Potassium 376mg 11% | Carbohydrates 45g 15% | Fiber 3g 13% | Sugar 1g 1% | Protein 22g 44% | Vitamin A 5644IU 113% | Vitamin C 7mg 8% | Calcium 54mg 5% | Iron 2mg 11%

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Servings

I love this dish so much! It reminds me of the best Filipino food, Chicken Adobo! This is a must-try! Serve these chicken thighs over rice, and you have yourself a meal to remember! Don’t forget to spoon the delicious sauce on top. Oh, man, you are so in for a treat! Feel free to tweak this recipe a bit to your liking. I am sure that you can do a lot to make this recipe even better! Have a great one, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 tbsp sesame oil

4 tbsp low sodium soy sauce

8 bone-in, skin-on chicken thighs (about 4 pounds)

1 tbsp Worcestershire sauce

½ tsp black pepper (freshly ground)

6 cloves garlic (minced)

2 tbsp lemon juice (or lime juice)

2 tsp kosher salt (plus more to taste)

5 tablespoons honey (or maple syrup)

2 tbsp olive oil

Directions

Prepare the oven and preheat to 225 degrees C or 450 degrees F.

Add the olive oil, lemon juice, garlic, sesame oil, Worcestershire sauce, soy sauce, salt, and pepper into a large bowl. Stir until well blended.

Add the chicken and toss until well coated by the sauce.

Put the bowl inside the fridge and allow the chicken to marinate for at least an hour or overnight. (I prefer overnight.)

Serve hot and enjoy!

Nutrition Facts:

Calories: 341kcal | Carbohydrates: 12g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 956mg | Potassium: 269mg | Fiber: 0g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 0.5mg | Calcium: 14mg | Iron: 1.1mg

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

I will never get tired of recommending this recipe to my friends, and that includes you! Oh, man, you have got to give this one a try! Feel free to tweak it a bit to your liking. Have a blessed day, friends. Enjoy!

Ingredients

⅓ c basil pesto

10 ounces white mushrooms (sliced)

½ c sodium-free chicken broth (adjust salt if not sodium-free)

1 pound shrimp (peeled and deveined)

¼ c dry white wine (plus more if needed)

¼ tsp salt

4 garlic cloves (minced)

2 tbsp olive oil

Seasoning Mixture:

¼ tsp red pepper flakes

chopped fresh basil

1 tsp Italian Seasoning (thyme, oregano, basil – combined)

½ tsp salt

1 tsp paprika

Pasta:

10 ounces fettuccine pasta (use gluten-free for gluten-free version)

Directions:

Place a large skillet on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

In a mixing bowl, add the shrimp and seasonings. Toss until well coated.

Add the shrimp into the hot skillet and sear each side for 2 minutes or until done. Set aside the shrimp.

Add another tbsp of olive oil and allow it to become hot.

Add the mushrooms and sauté until soft. Season with salt to taste.

Add the garlic and sauté until aromatic.

Put the shrimp back into the skillet.

Add the pesto and stir until well mixed.

Pour in the white wine and scrape the bottom of the skillet to get the browned bits. Simmer for 2 minutes.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add the pasta and cook until al dente.

Drain the pasta, then transfer it into the skillet with the sauce. Toss until well coated.

Add more seasonings if needed.

Serve and enjoy!

Note:

Garnish with your preferred herbs.

Oh, my! I have never tasted anything like this before and I am so glad that I did! This Reuben Crescent Bake is just so good! If you want only the best to serve to your loved ones, then you should consider this recipe. I promise you that this is worth all your time and effort! Have a beautiful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

8-10 slices Swiss Cheese

1/2 c Thousand Island salad dressing

1 large Egg white lightly beaten

1 tube Crescent rolls

3/4 lb. sliced deli corned beef

1/2 tsp Caraway Seeds

1 (14 ounces) can sauerkraut drained

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Apply cooking spray in a baking dish.

Unroll a crescent roll, then put 1/2 of it into the prepared baking dish. Press the edges to seal.

Place it inside the preheated oven and bake for about 8 to 10 minutes or until it turns golden brown.

Remove the dough from the oven, then add 1/2 of the cheese over the dough and spread it evenly.

Add the corned beef on top of the cheese and spread it evenly.

In a mixing bowl, add the Thousand Island Dressing and sauerkraut. Stir until well blended.

Add the mixture on top of the corned beef and spread it evenly.

Sprinkle the rest of the cheese on top.

Top everything with the other half of the crescent roll. Seal the edges.

Brush the top crescent roll with beaten egg white, then sprinkle caraway seeds as well.

Place it inside the oven and bake for about 12 to 16 minutes or until golden brown.

Remove from the oven and allow it to rest for at least 5 minutes at room temperature.

Slice into even pieces.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 10 Serving

It’s been several years since the first time I had this Jiffy Cornbread Casserole! I fell in love with this at first bite. Now, I am still in love with it, several years later! Allow me to share this with you today. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a blessed day, friends, and I hope you are all well today. Enjoy!

Ingredients:

2 Eggs

1 can Whole Kernel Corn drained

1 box Jiffy Corn Muffin Mix

8 ounces Cheddar Cheese shredded

1/2 c butter melted

1 can Cream Style Corn

1 c Sour Cream

Directions:

Prepare the oven and preheat to 190 degrees C or 175 degrees F.

Apply cooking spray in a casserole dish.

In a mixing bowl, add the cracked eggs and beat until creamy. Set aside.

Add the melted butter into the prepared casserole dish and spread it evenly.

Add the corn into the casserole dish and spread them evenly.

Add the sour cream and eggs, then stir until well blended.

Add half of the cheese, then stir again until well blended.

Add the muffin mix, then stir until well combined.

Sprinkle the rest of the cheese over the muffin mix. Feel free to add more!

Place it inside the preheated oven and bake for about an hour or until done.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve warm and enjoy!

Nutrition Facts:

Calories: 292kcal | Carbohydrates: 14g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 443mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 3mg | Calcium: 198mg | Iron: 1mg

Prep Time: 20 mins | Cook Time: 55 mins | Total Time: 1 hr 15 mins | Yield: 6 Servings

Thank you, grams! This recipe will always have a very special place in my heart. Allow me to share this delicious Ground Beef Casserole! Oh, man, you won’t be needing something else once you taste this dish! Have a great day, everyone. Enjoy!

Ingredients:

1 (8 oz.) package egg noodles

1 (3 oz.) package cream cheese

1 large white onion, diced

1 lb. ground beef

1 tsp white sugar

1 c sour cream

1 tsp garlic salt

2 (15 oz.) cans tomato sauce

½ c shredded sharp Cheddar cheese, or more to taste

1 tsp salt

Directions:

Place a large skillet on the stove and turn the heat to medium-high.

Add the beef, then cook until crumbly and brown. Remove accumulated fat.

Add the tomato sauce, garlic salt, and salt. Stir until well blended. Simmer everything for 20 minutes.

Remove the skillet from the stove, then cover it with a lid and allow it to rest.

Place a large pot with water and turn the heat to high. Add a bit of salt and allow the water to boil.

Add the egg noodles and cook until al dente. Drain and rinse with cold water to stop the cooking process.

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray in a 9×13-inch casserole dish.

 

In a mixing bowl, add cream cheese, onion, and sour cream. Stir until well blended.

Add 1/2 of the noodles into the prepared casserole dish and spread it evenly.

Add 1/2 of the sour cream mixture and spread it evenly.

Add 1/2 of the ground beef mixture on top and spread it evenly. Repeat the process until everything is arranged in layers

Sprinkle a generous amount of cheddar cheese on top.

Place it inside the preheated oven and bake for about 30 minutes or until the cheese has melted completely.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve warm and enjoy!

Nutrition Facts:

Calories: 519.2 Protein: 24.5g49 % Carbohydrates: 39.4g13 % Dietary Fiber: 3.6g15 % Sugars: 8.2g Fat: 29.8g46 % Saturated Fat: 15.2g76 % Cholesterol: 120.1mg40 % Vitamin A Iu: 1044.3IU21 % Niacin Equivalents: 11.9mg92 % Vitamin B6: 0.4mg26 % Vitamin C: 12mg20 % Folate: 118.5mcg30 % Calcium: 167.2mg17 % Iron: 4.5mg25 % Magnesium: 65mg23 % Potassium: 830.5mg23 % Sodium: 1596.6mg64 % Thiamin: 0.5mg52 % Calories From Fat: 268.2

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 25 mins | Yield: 6 Servings

These Sloppy Joes just made my day complete! Oh, man, with this very minimal set of ingredients, you will surely have the best things to eat today! Try this recipe now. Enjoy!

Ingredients:

1/2 teaspoon Worcestershire sauce

1/3 c water

1 tablespoon tomato paste

1 lb. ground beef

1/3 green bell pepper, minced

1/2 large yellow onion, minced

2/3 c ketchup

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

3 cloves garlic, minced

1 tablespoon brown sugar (or less, if you prefer)

3/4 teaspoon chilli powder

dash of hot sauce (optional)

1/4 teaspoon red pepper flakes (optional)

1 teaspoon yellow mustard

1 tablespoon butter

1 teaspoon olive oil

Directions:

Place a large skillet on the stove and turn the heat to medium-high.

Add butter and allow it to melt, then add the oil and allow it to become hot.

Add the ground beef, then cook until crumbly and brown.

Remove the browned ground beef from the skillet into a colander to drain any accumulated fat.

In the same skillet, add the bell pepper and onion. Sauté until soft.

Add in the garlic and sauté until aromatic.

Put the browned beef back into the skillet and stir until well combined.

Add the tomato paste and stir until well blended. Cook for about a minute to remove the raw taste.

Add water, mustard, chilli powder, ketchup, brown sugar, Worcestershire sauce, red pepper flakes, salt, and pepper. Stir until well blended.

Cook for about 15 minutes or until the texture becomes thick.

Remove from the skillet and serve immediately with toasted buns.

Serve hot and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the freezer. They can last up to 4 months.

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

I will never get tired of recommending this awesome recipe to my friends, and that includes you! Oh, man, you are so in for a treat! With this very minimal set of ingredients, you will surely have the best dish today! Try this recipe now and I promise you that it is worth all your time and effort! Have a wonderful day, friends, and I hope you are all well today! Don’t forget to share this recipe with your peers as well. Enjoy!

Ingredients:

 

1 1/2 c chopped carrots, chopped

2 cans (10.5 oz.) cream of chicken condensed soup

1 1/2 c sliced celery, chopped

1 can (15 oz.) corn

1 can (16.3 oz.) refrigerated biscuits, baked

1 to 3 boneless skinless chicken breasts, totalling 2 lbs.

1 c chicken stock

1 tsp paprika

1 yellow onion, chopped

1 1/2 c frozen peas

1 tsp dried oregano

1/4 c fresh parsley leaves, chopped

1 tsp salt

1 tsp pepper

Directions:

In a slow cooker, add carrots, parsley, oregano, chicken stock, onion, chicken soup, paprika, salt, and pepper. Stir until well combined.

Lay the chicken breasts on top of the mixture, then toss until well coated.

Cover and seal the slow cooker, then cook for 8 hours on a low setting.

Remove the chicken breasts from the slow cooker 30 minutes after the cooking time ends, then use two forks to shred them into small pieces.

 

Put the shredded chicken back into the slow cooker and stir until well mixed.

Add the peas and corn, then stir until well combined with the rest of the ingredients.

Cook for another 30 minutes to finish.

Serve immediately with a biscuit on top. Enjoy!

Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Yield: 8 Servings

This recipe has always been a part of my family since I was little. I remember my grandma used to cook this all the time! I was always excited to go to her house because she would cook dishes like this one on weekends! I am so grateful to her for sharing this recipe with me because now, I get to share it with you as well. How awesome is that? Well, here you go, friends! I have listed all the ingredients and directions. You just have to follow them step by step for they will guide you to perfection! Feel free to add more ingredients to this very simple recipe if you prefer. I am sure that you can do a lot to make this recipe even better! Have a great day, friends. Enjoy!

Ingredients:

3-5 lbs. boneless pork chops (thick cut 1-inch- 1 1/2-inch)

1/4 c cornstarch

1/2 c ketchup

1/2 c light brown sugar, packed

1/4 c low sodium soy sauce

1 tsp minced garlic

1-3 tbsp red chilli paste (I used Gourmet Garden)

1 tsp black pepper

1/2 tsp kosher salt

Directions:

Add everything into a 6-quart slow cooker aside from the cornstarch and pork chops. Stir until well blended.

 

Add the pork chops and stir again until well coated.

Cover the slow cooker, then cook for about 4 hours on a low setting.

Add the slurry, then stir until well blended.

Cover the slow cooker and cook the pork chops for another hour until fork-tender.

Serve hot and enjoy!

Notes:

Make sure to reduce the amount of chilli paste that you are going to add if you are not a fan of spicy food.

Cooking time depends on the thickness of the pork

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings

This recipe has always been a part of my family since I was a little kid. I remember my pops used to make this Deluxe Classic Egg Salad all the time! I loved waking up to the smell of this spectacular breakfast dish! He shared this with me, now allow me to share it with you as well! Here you go, friends! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Feel free to tweak this recipe a bit to your liking. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, everyone, and I hope you all love and appreciate this recipe today. Don’t forget to share this with your peers as well. I am sure that they are going to love it as much as we do. Enjoy!

Ingredients:

2 tbsp celery, minced

1 tsp onion, grated

Bacon (optional)

6 hard-boiled eggs, finely chopped or squished with a fork.

Croissants or Bread

1 tbsp Mayo (or more if desired)

1/2 tsp lemon juice

Paprika (optional)

2 tbsp butter, room temperature

3 oz cream cheese, room temperature

1 tsp sugar

Dill Pickle Relish (optional)

1/8 tsp pepper

1/4 tsp salt

Directions:

Add butter and cream cheese into a mixing bowl. Whip until well blended.

Add lemon juice, mayonnaise, celery, sugar, onion, salt, and pepper. Stir until well blended.

Add the eggs and beat until scrambled.

Garnish with pickle relish or paprika on top.

Serve with croissants or bread.

Serve immediately and enjoy!

Nutrition Facts:

Amount Per Serving: CALORIES: 82 | TOTAL FAT: 6g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 3g | CHOLESTEROL: 42mg | SODIUM: 453mg | CARBOHYDRATES: 5g | FIBER: 0g | SUGAR: 2g | PROTEIN: 2g

 

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr

I will never get tired of recommending this recipe to my friends, and that includes you! Oh, man, you have got to give this recipe a try, I’m telling you! I have listed all the ingredients and directions so you just have to follow them step by step and you are good to go! Serve these Country Fried Pork Chops over mashed potatoes, and you have yourself a meal to remember! Lunch or dinner will be awesome again with this spectacular dish! Have a wonderful day, friends, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. I am sure that they are going to love it as much as we do. Enjoy!

Ingredients:

3 Eggs

1 c flour

4 boneless pork chops

1 tablespoon hot sauce

1-1/2 tablespoon paprika

canola oil for frying

1 teaspoon salt

1 teaspoon fresh ground pepper

1-1/2 teaspoon cayenne

Directions:

On a clean plate, add the cayenne, salt, pepper, and paprika. Whisk until well mixed.

Add the hot sauce and cracked eggs into a mixing bowl. Whisk until well blended.

Cover each pork chop with plastic, then use a meat mallet to gently pound it.

Place a pan on the stove and turn the heat to medium.

Add enough oil and allow it to become hot.

Coat each pork chop with flour, egg, and then flour. Shake off any excess.

Add the pork chops in batches and cook each side for about 5 minutes or until they turn golden brown.

Remove the pork chop from the pan and transfer it onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the pork chops.

Serve with hot sauce and enjoy!

Ingredients:

1 tbsp vegetable oil, Canola, or Olive Oil

6 slices bacon, uncooked

2 green onions, diced

2.5 c cheddar cheese, shredded

3 russet potatoes, Scrubbed clean

1 tbsp Italian Seasoning

Salt/Pepper, to taste

 

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Let the bacon rest for a few minutes at room temperature.

Slice into about 3/4-inch slices the potatoes.

Brush each potato slice with oil, then sprinkle salt and pepper to season.

Arrange the potato slices onto a baking sheet.

Place them inside the preheated oven and bake for 25 minutes or until golden brown and fork-tender.

Meanwhile, put a small skillet on the stove and turn the heat to low.

Add the thawed bacon, then cook until crispy and brown. Remove the bacon from the skillet onto a clean plate. Add the bacon grease into a small bowl.

Remove the potatoes from the oven, then brush the top and bottom with the bacon grease.

Put them back inside the oven and bake for another 10 minutes.

Reduce the heat to about 175 degrees C or 350 degrees F, then sprinkle a generous amount of cheese and crumbled bacon on top. Bake for another 5 minutes or until the cheese has melted completely.

Remove from the oven, then garnish Italian seasoning and green onions.

Serve immediately with sour cream and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.

Nutrition Facts:

Calories: 449kcal | Carbohydrates: 25g | Protein: 20g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 533mg | Potassium: 666mg | Fiber: 2g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 8mg | Calcium: 443mg | Iron: 2mg

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings

This recipe has always been a part of my family since I was a little kid. I remember my grandma used to cook this One-Pot Sausage Peppers with Rice all the time! I am so grateful to her for sharing this recipe with me because now, I get to share it with you as well. How awesome is that? This dish is so complete that you won’t be needing anything else! Anyway, I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Have a spectacular day, friends, and I hope you are all well today. Enjoy!

Ingredients:

3 c white rice

8 oz. can of tomato sauce

12 oz. sausage link (I use smoked sausage)

4 large garlic cloves – minced

1 chopped bell pepper (I use a mix of red and green bell peppers)

1 chopped small yellow onion

1/4 tsp cayenne pepper (optional)

1 tsp salt

1/2 tsp pepper

5 c chicken broth

1 tbsp olive oil

Directions:

Put a large skillet on the stove and turn the heat to medium-high. (I used a non-stick skillet for this recipe.)

Add olive oil and allow it to become hot.

Add sausage, then cook until brown and crumbly.

 

Add the onions and peppers, then sauté until soft.

Add the garlic and sauté until aromatic.

Add the rice, seasonings, tomato sauce, and chicken broth. Stir until well mixed.

Cover the skillet and allow the mixture to boil, then turn the heat down to low.

 

Simmer the dish for about 25 minutes or until done.

Spoon into serving plates.

Serve immediately and enjoy!

Note:

 

Make sure to stir halfway the cooking time.