Spanish Rice Pilaf With Chicken and Sweet Red Peppers
- Recipe Yield : 4 Servings
Ingredients
- 4 boneless, skinless chicken breast halves
- Salt, pepper and paprika
- 3 tablespoons olive oil, divided
- 2 medium onions, chopped
- 2 cups peeled, seeded and diced tomatoes
- 1 teaspoon minced garlic
- 2 medium red bell peppers, seeded and chopped
- 1/2 cup diced cooked ham (optional)
- 1 6.75-ounce package NEAR EAST Spanish Rice Pilaf Mix
- 1-1/2 cups water or chicken broth
- 24 Kalamata, Niçoise or ripe olives, pitted and halved
- Chopped parsley
- Roasted red bell pepper, cut into thin strips (optional)
Preparation Steps
- Sprinkle chicken with salt, pepper and paprika. In large non-stick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 3 to 4 minutes on each side or until golden brown and no longer pink inside. Cool. Cut into strips; set aside.
- In same skillet, heat 1 tablespoon oil over medium heat. Cook onions about 8 minutes or until tender. Add tomatoes, bell peppers, ham and garlic, if desired; cook 3 minutes.
- Add rice pilaf mix, contents of Spice Sack and water; bring to a boil. Cover; reduce heat to medium-low. Simmer 15 minutes.
- Add reserved chicken and olives; cook 5 minutes over medium heat. Cover; remove from heat. Let stand 5 minutes. Sprinkle with parsley. Garnish with roasted pepper strips.
Nutritional Information
Calories: 470, Calories from Fat: 126, Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 80mg, Sodium: 1300mg, Total Carbohydrate: 52g, Dietary Fiber: 5g, Protein: 37g, Vitamin A: 83%, Vitamin C: 202%, Calcium: 11%, Iron: 17%
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