This one-skillet chicken and rice recipe is perfect for a weeknight meal -- it's high on flavor and low on prep time.
Makes 8 servings.
Prep Time: 10 minutes Cook Time: 40 minutes
Ingredients
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2 teaspoons ZATARAIN'S® Creole Seasoning
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2 pounds boneless skinless chicken breast halves
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2 tablespoons butter
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1 medium green bell pepper, sliced thin
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1 medium onion, sliced thin
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1 can (14 1/2 ounces) diced tomatoes
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1 cup water
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1 package ZATARAIN'S® Spanish Rice
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Directions
1. Sprinkle Creole Seasoning over both sides of chicken breasts. Melt butter in large skillet on medium heat. Add chicken; cook 3 to 4 minutes per side or until browned. Remove chicken; set aside.
2. Stir bell pepper and onion into same skillet. Cook and stir 5 minutes or until crisp-tender. Add water and tomatoes; bring to boil. Stir in Rice Mix. Return to boil.
3. Place chicken on top of rice. Reduce heat to low; cover and simmer 25 minutes or until rice is tender and chicken is cooked though. Remove from heat. Let stand 5 minutes before serving.
Nutritional Info per 1 serving
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| Calories: 270 |
Sodium: 833 |
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| Fat: 6 |
Carbohydrates: 25 |
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| Cholesterol: 81 |
Fiber: 2 |
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| Protein: 29 |
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