Chicken With Black-Eyed Peas and Yellow Rice Recipe from Everyday Health website


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 338.6
  • Total Fat: 4.1 g
  • Cholesterol: 65.7 mg
  • Sodium: 901.0 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 35.7 g



Introduction

As usual, I double this recipe for a larger family. As usual, I double this recipe for a larger family.
Number of Servings: 6

Ingredients

    1 tablespoon oil, olive
    onion(s), red, finely chopped (optional)
    1 cup(s) onion(s), red, chopped
    1 1/2 pounds chicken, breast tenderloins
    2 clove(s) garlic, minced
    1 can(s) broth, chicken, less sodium, 14 ounces
    1/2 teaspoon poultry seasoning
    1/4 teaspoon pepper, black ground
    1/4 teaspoon pepper, red, crushed
    3/4 cup(s) rice, saffron-flavored rice mix
    1 can(s) peas, black-eyed, dried, (15 ounces) rinsed and drained
    1 tablespoon thyme
    thyme, snipped (optional)

Directions

1. In a 12-inch skillet, heat oil over medium heat. Add the 1 cup chopped onion; cook about 4 minutes or until tender. Add chicken and garlic; cook about 4 minutes more or until chicken is browned, turning once.

2. Stir in broth, poultry seasoning, black pepper, and crushed red pepper. Bring mixture to boiling.

3. Stir in uncooked rice. Reduce heat. Cover and cook about 10 minutes or until rice is almost tender.

4. Stir in black-eyed peas and the 1 tablespoon thyme. Cover and cook about 10 minutes or until heated through and liquid is absorbed. If desired, garnish with additional finely chopped red onion and snipped thyme.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JUJUELLIOTT.