0.0 – 0 reviews • Rice Recipes
| Total: |
35 min |
| Prep: |
20 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 1 pound Tyson® Crispy Chicken Strips
- ½ teaspoon Ancho chili powder, optional
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 Cubanelle peppers, chopped
- 3 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 1 ½ cups medium-grain rice
- 1 (14 ½-ounce) can chicken broth
- 3/4 cup water
- ½ cup sliced pimento-stuffed olives
- ½ cup cilantro, chopped
Instructions
- Sprinkle Crispy Chicken Strips with the chili powder if desired and prepare according to package directions.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, peppers, garlic, and salt. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the broth and water and bring to a boil. Cover, reduce the heat to low, and simmer just until the rice is tender, about 20 minutes.
- Stir the olives and cilantro into the rice. Cut the chicken into slices. Divide the rice among serving plates and top with the chicken.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
698 |
| Total Fat |
26 g |
| Saturated Fat |
4 g |
| Carbohydrates |
88 g |
| Dietary Fiber |
5 g |
| Sugar |
5 g |
| Protein |
29 g |
| Cholesterol |
56 mg |
| Sodium |
1395 mg |
