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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Italian-Style Chicken and Rice
Yield: Makes 4 servings
Ingredients:
1
tablespoon vegetable oil
4
boneless skinless chicken breasts (about 1 pound)
2
cups low-fat reduced-sodium chicken broth
1
box (about 6 ounces) chicken-flavored rice mix
1/2
cup chopped red bell pepper
1/2
cup frozen peas, thawed
1/4
cup Romano cheese
Preparation:
1.
Heat oil in large skillet. Add chicken; cook over medium-high heat 10 to 15 minutes or until lightly browned on both sides.
2.
Add broth, rice mix, bell pepper and peas; mix well. Bring to a boil. Cover; reduce heat and simmer 10 minutes or until chicken is no longer pink in center. Remove from heat. Sprinkle with cheese; let stand covered 5 minutes or until liquid is absorbed.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Carbohydrate | 35 g |
| Cholesterol | 83 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 19 % |
| Calories | 360 |
| Protein | 37 g |
| Sodium | 860 mg |
Dietary Exchange:
| Meat | 2 |
| Starch | 2 |
This recipe appears in:
Italian
