Dutch Oven Chicken and Rice

Ingredients

• 14.5 ounce canned tomatoes pasta-style undrained canned
• 2.5 pounds chicken pieces assorted
• 2 cloves garlic minced
• 1  bell pepper green seeded cut into thin strips
• 0.5 teaspoon ground pepper 
• 16 ounce no-salt-added chicken broth canned
• 1 teaspoon paprika 
• 1.5 cups peas frozen english
• 1.5 cups rice long-grain uncooked
• 0.3 teaspoon salt 
• 1.5 teaspoons vegetable oil 

Equipment

• oven
• dutch oven

Directions

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