Chicken, Vegetable and Rice Medley

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.