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Caribbean Chicken and Rice

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By Betty Crocker Kitchens
Updated Mar 1, 2016
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Add 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.
  • Step 
    3
    Cover 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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