1 sm onion
2 cloves garlic
1 14.5 oz can diced tomatoes
1 32 oz box of chicken broth
1/2 c cooked arborio rice
2 c shredded chicken (from rotisserie)
1 tbsp crushed red pepper
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
To a large skillet add the olive oil then add the diced onion and cook for about 5 minutes then add the garlic and spices and cook for an additional minute.
Then add the diced tomatoes and chicken broth and bring to a boil and then simmer for 15 minutes.
Next add the shredded chicken and stir...slowly add the rice and stir again. Cook for another 2 minutes and serve!
The spices can be adjusted to your liking...I also add a dollop of sour cream once ready to serve!
This pairs well with corn muffins and I found a great recipe that I'll have to post soon!