Easy Chicken and Rice
Need a gluten free main course? Easy Chicken and Rice could be a tremendous recipe to try. One portion of this dish contains roughly 22g of protein, 13g of fat, and a total of 332 calories. This recipe serves 6 and costs $1.53 per serving. 19 people found this recipe to be scrumptious and satisfying. This recipe from Betty Crocker requires green onions, water, rotisserie chicken, and pasta sauce. From preparation to the plate, this recipe takes roughly 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is solid. If you like this recipe, you might also like recipes such as Easy Chicken & Rice, Easy Chicken and Rice, and Easy Mexican Chicken and Rice.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
1/2 cup Progresso® chicken broth (from 32-oz carton)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 tablespoons chopped fresh parsley
3 cloves garlic, finely chopped
8 medium green onions with tops, finely chopped (1/2 cup)
2 tablespoons olive oil
1 cup shredded Parmesan cheese (4 oz)
1 cup tomato pasta sauce
1 cup uncooked regular long-grain white rice
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 1/4 cups water
2 small red or yellow bell peppers, cut into bite-size strips (about 2 cups)
Equipment:
frying pan
Cooking instruction summary:
1 Cook rice in water as directed on package. 2 Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked. 3 Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
Step by step:
1. Cook rice in water as directed on package.
2. Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender.
3. Remove from heat until rice is cooked.
4. Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
Nutrition Information:
covered percent of daily need
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