1. In a non-stick, 12-inch skillet, heat oil over medium heat until hot. 2. Add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally. 3. Stir in rice, garlic, and ground red pepper; cook 2 minutes. 4. Stir in lemon peel, salt, chicken broth and sherry; heat to boiling over medium-high heat. Reduce heat to low, cover, and simmer for 13 minutes. 5. Stir in chicken tenders; cover and simmer 13 minutes longer or until juices run clear when chicken is pierced with the tip of a knife and rice is tender, stirring once halfway through cooking time. 6. Stir in frozen peas, cover and heat through. 7. Remove skillet from heat and let stand 5 minutes. 8. To serve, stir in the olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
