Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive or vegetable oil - divided use

  2. 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

  3. 1 cup sliced fresh mushrooms

  4. 1 cup chopped onion

  5. 3/4 cup long-grain white rice

  6. 2 cloves garlic, finely chopped

  7. 2 cups water

  8. 2 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon

  9. 1 teaspoon Italian herb seasoning

  10. 1/8 teaspoon ground saffron or turmeric

  11. 1 1/2 cups loose-pack frozen peas

  12. 1/2 cup sliced roasted red bell pepper or pimiento BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet; keep warm. Add remaining oil, mushrooms, onion, rice and garlic to skillet; cook, stirring occasionally, until rice is golden brown. Add water, bouillon, herb seasoning and saffron to rice mixture. Bring to a boil; reduce heat to medium. Cover; cook for 20 to 25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast. Sprinkle with cheese. Prepare as above; do not top with cheese. Cover with foil; freeze for up to 4 months. Preheat oven to 350 °F (175°C). Bake for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave for 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles. Sprinkle with cheese.


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