Spicy Chicken with Black Eyed Pea & Rice

This is an old Cooking Light recipe that I cut out and never made until last night. So so so tasty! And easy. I love searing chicken on the stove and then oven-baking it because it keeps in all the juices.

Ingredients

• 1 T olive oil
• 1 tsp paprika
• 1.5 tsp Old Bay seasoning
• 1/2 tsp sugar
• 12 tsp salt
• 2 chicken breasts
• 1/2 onion, chopped
• 1 tsp minced garlic
• 1.5 cups cooked rice
• 1 tsp hot sauce (such as Tabasco or Franks Red Hot)
• 1 15.8 oz can black-eyed peas, drained
  
• 1/4 cup sliced green onions

Directions

1. Preheat oven to 350 degrees.

2. Heat 2 tsp of oil in a large nonstick skillet over medium-high heat. Combine paprika, seasoning, sugar and 1/4 tsp salt; sprinkle over chicken on both sides. Add chicken to pan, cooking 2 minutes on each side. Wrap handle of pan with foil and place in oven. Bake at 350 for 6 minutes or until chicken is cooked.

3. Meanwhile, heat 1 tsp oil in a large saucepan over medium-high heat. Add onion and garlic; saute 3 minutes. Stir in rice, 1/4 tsp salt, hot pepper sauce, and black-eyed peas; cook 3 minutes or until thoroughly heated, stirring frequently. Spoon about 3/4 cup rice mixture into bowl and top with sliced chicken breast. Sprinkle each serving with green onions.