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Spanish Chicken, Rice & Beans

Ingredients

• 2 Boneless Chicken thighs
• 2 packets Goya seasoning
• 2 chicken sausage links
• 1/2 cup onion
• 3 tsp garlic, minced
• 2 tsp oil
• 1 1/4 cups water
• 1 10oz can of Rotel diced tomato and green chilies, undrained
• 1/2 cup rice
• 1 15oz can beans of choice, undrained
• Salt and pepper to taste

Directions

Preheat the oven to 425 degrees.
Sprinkle evenly the chicken thighs with 1 packet Goya seasonings
In a Dutch oven, on medium-high heat 2 tsp olive oil. Brown the chicken thighs and chicken sausage; approximately 2 minutes each side
When browned, remove chicken and set it aside.
Add onion, garlic, rice & 1 packet Goya seasoning in the oil leftover from the chicken. Cook until the onions are tender approx 2 minutes; stir frequently to avoid sticking.
Add the tomatoes, water, beans, cooked chicken thighs and sausage.
Bring everything up to a boil, cover then stick it in the oven for about 45 minutes.
Remove from oven. Take out chicken thighs and shred meat. Take out chicken sausage and slice into 1/2 inch pieces. Return chicken thighs and sausage to Dutch oven and mix.
Serve immediately. Serving size 1 1/2 cups