• 6servings
  • 40minutes
  • 660calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 slices finely chopped OSCAR MAYER Bacon

  2. 1/2 cup chopped onion

  3. 3 Tbsp. sofrito sauce

  4. 1-1/2 lb. boneless skinless chicken breast , cut into 2-inch pieces

  5. 1 can (8 oz.) Spanish style tomato sauce

  6. 3 cups chicken broth

  7. 2 cups long-grain white rice , uncooked

  8. 1 can (15 oz.) pigeon peas (gandules), drained

  9. 1-1/2 cups KRAFT Shredded Cheddar Cheese

Instructions Jump to Ingredients ↑

  1. COOK bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 min. or until bacon is almost crisp. Add chicken to skillet; brown on all sides.

  2. STIR tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.

  3. REDUCE heat to low; simmer 20 min. or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.


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