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Chicken & Rice Skillet

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Submitted by beccer

YIELD

4 servings

PREP

20 min

COOK

35 min

READY

55 min

Ingredients

1 453.6
POUND G CHICKEN BREASTS
or thighs, skinned and boned, cut into strips 1/2 inch wide
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML OLIVE OIL
8 231.2
OUNCES ML/G HOT ITALIAN SAUSAGES
or sweet, or chorizo, sliced 1/4 inch thick
1 1
EACH EACH YELLOW ONION
finely chopped, about 1 cup *
1 1
EACH EACH SWEET RED BELL PEPPERS
cored, seeded and cut into strips 1/4 inch wide
2 2
CLOVES CLOVES GARLIC
peeled and minced
1 237
CUP ML LONG GRAIN RICE
white
2 473
CUPS ML CHICKEN BROTH
3 3
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
chopped
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML THYME
crumbled, dried *
1 237
CUP ML GREEN PEAS
frozen, thawed
8 8
EACH EACH BLACK OLIVES
or green, pitted, sliced *

Directions

Sprinkle the chicken with ¼ teaspoon each of the salt and black pepper.

In a 12 inch nonstick skillet, heat the oil over moderate heat.

Add the chicken breasts and, if desired, the sausage and sauté stirring frequently, for 5 minutes, or until lightly browned.

Transfer to a plate.

Add the onion and red pepper to the skillet, sprinkle with the sauté, stirring for 5 minutes or until softened.

Add the garlic and rice and sauté stirring for 1 minute.

Add the stock, tomatoes, cumin and thyme and bring to a boil over high heat.

Lower the heat and simmer, covered, for 15 minutes or until the rice is tender.

Add the peas, chicken, sausage and olives, if using to the skillet and mix well.

Simmer for 5 minutes or until the peas are tender and the chicken and sausage are heated through.

Serve with a green salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 487g (17.2 oz)
Amount per Serving
Calories 694 35% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 132mg 44%
Sodium 1303mg 54%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 16%
Sugars g
Protein 110g
Vitamin A 43% Vitamin C 90%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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