Italian-Style Chicken and Rice
Browse the recipe Italian-Style Chicken and Rice
Italian-Style Chicken and Rice
YIELD Makes 4 servings
See Cooking Videos
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:
- Heat oil in large skillet. Add chicken; cook over medium-high heat 10 to 15 minutes or until lightly browned on both sides.
- 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.
This recipe appears in:
Italian
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 |