• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken and Rice 1 This looks Yummy!

  • 6servings
  • 40minutes

Add to MenuAdd to Calendar

Source: www.meals.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pounds chicken pieces , skin removed

  2. Salt and ground black pepper

  3. 2 tablespoons vegetable oil , divided

  4. 1 large onion , chopped

  5. 1 large tomato , chopped

  6. 2 cloves garlic , chopped

  7. 1 1/2 cups uncooked long-grain white rice

  8. 2 cups water

  9. 2 large carrots , sliced

  10. 1/2 cup chopped red bell pepper

  11. 1/2 cup pimiento-stuffed green olives , cut in half

  12. 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon

  13. 1 cup frozen peas , thawed

  14. 2 tablespoons grated cotija or Parmesan cheese

Instructions Jump to Ingredients ↑

  1. SPRINKLE chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.

  2. HEAT remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.

  3. REDUCE heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback