Monday, January 21, 2013

Chicken and Rice Skillet

This was a tasty dish that didn't require a lot of effort to make so I especially like that on a busy week night! We all really liked it but the rice was a little crunchy... I actually picked up the wrong kind and there wasn't enough for it to cook up to tender. So, make sure you grab the long grain and not the wild rice with long grain! :)

Chicken and Rice Skillet
(recipe found in Taste of Home Healthy Cooking)

1 medium onion, chopped
2 teaspoon olive oil
1 cup uncooked long grain rice
2 garlic cloves, minced
1 can (14 1/2 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes and green chilies, undrained
3 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups cubed cooked chicken breast
1 cup frozen peas

In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add broth, tomatoes, water, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add chicken and peas; heat through.

Serves: 4
Points: 7 points per 1 1/2 cups

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