Ingredients:
1 tablespoon olive oil, divided
1 teaspoon paprika
1 teaspoon Old Bay Seasoning
1/2 teaspoon sugar
1/2 teaspoon salt, divided
4 (6 ounce) boneless skinless chicken breast halves
1 cup chopped onions
1 teaspoon minced garlic
1 1/2 cups cooked long-grain rice
1 teaspoon Tabasco sauce ( or hot sauce of choice)
1 (15 7/8 ounce) cans black-eyed peas, undrained
1/4 cup sliced green onions
Directions:
Heat 2 teaspoons oil in a big nonstick skillet over medium-high heat.
In a small bowl, mix together the paprika, Old Bay, sugar, and 1/4 teaspoon salt; sprinkle mixture over chicken.
Put chicken in the skillet; cook 2 minutes on each side.
Wrap handle of pan with foil.
Place pan in oven; bake in a 350F oven for 6 minutes or until chicken is done; cover and keep warm.
Heat 1 teaspoon oil in a large saucepan over medium heat.
Add 1 cup onion and garlic; stir/saute for 3 minutes.
Stir in 1/4 teaspoon salt, rice, Tabasco, and black-eyed peas; cook 3 minutes or until well heated, stirring often.
Spoon about 3/4 cup rice mixture into each of 4 bowls; top each with 1 chicken breast half.
Sprinkle each serving with 1 tablespoon green onions.
Servings: 4
Time preparation: 20 min.
Time total: 36 min.