Chicken, Vegetable and Rice Medley
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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