Looking for a hearty dinner using Progresso® broth? Then try this flavorful chicken and rice dish - perfect if you love Caribbean cuisine.
Caribbean Chicken and Rice
- Prep Time 10 min
- Total 40 min
- Servings 4
- Ingredients 8
Ingredients
- 4 boneless, skinless chicken breast halves (about 1 pound)
- 1 large onion, coarsely chopped (1 cup)
- 2 cups Progresso™ chicken broth (from 32 oz carton)
- 1 cup uncooked regular long grain rice
- 1 medium red bell pepper, chopped (1 cup)
- 1/4 teaspoon saffron threads, crushed
- 1/4 teaspoon crushed red pepper
- 1/2 cup frozen green peas
Make With
Progresso Broth
Instructions
-
Step1Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.
-
Step2Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.
-
Step3Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition
360
Calories
5g
Total Fat
34g
Protein
47g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 45
- Total Fat
- 5g
- Saturated Fat
- 1g
- Cholesterol
- 65mg
- Sodium
- 600mg
- Total Carbohydrate
- 47g
- Dietary Fiber
- 2g
- Protein
- 34g
% Daily Value*:
- Iron
- 18%
- 18%
Exchanges:
3 Starch;Tips from the Betty Crocker Kitchens
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