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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 279.2
  • Total Fat: 8.1 g
  • Cholesterol: 116.6 mg
  • Sodium: 1,202.1 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 35.5 g

View full nutritional breakdown of Chicken, Vegetable and Rice Medley calories by ingredient
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Chicken, Vegetable and Rice Medley

Submitted by: KRHINKY
Chicken, Vegetable and Rice Medley

Introduction

Chicken Helper jumpstarts a soul food favorite. A pinch of this and that lend a cook's homemade touch. Chicken Helper jumpstarts a soul food favorite. A pinch of this and that lend a cook's homemade touch.
Number of Servings: 8

Ingredients

    1 teaspoon paprika
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon adobo all-purpose seasoning
    1/2 teaspoon ground red pepper (cayenne), if desired
    2 tablespoons olive or vegetable oil
    2 tablespoons butter or margarine
    2 pounds boneless skinless chicken breasts, cut into 1-inch strips
    2 medium green bell peppers, chopped (2 cups)
    1 medium onion, chopped (1/2 cup)
    1 cup sliced fresh mushrooms
    2 cups Progresso® diced tomatoes with Italian herbs (from 28-oz can), undrained
    2 packages Betty Crocker® Chicken Helper® chicken fried rice
    1 can (14 ounces) chicken broth

Directions

1. In small bowl, mix paprika, salt, black pepper, all-purpose seasoning and red pepper; set aside.
2. In 12-inch skillet, heat oil and butter over high heat until butter is melted. Stir in chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside.
3. Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked Rice, Seasoning Mix packets and chicken broth. Heat to boiling; reduce heat to low. Cover and cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
High Altitude (3500-6500 ft): Add 1/2 cup water with the broth. Cook 18 to 23 minutes or until rice is tender.


Number of Servings: 8

Recipe submitted by SparkPeople user KRHINKY.






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