| 2 | medium bell peppers, cut into 1-inch pieces |
| 1/2 | cup Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn |
| 1 | box (6.8 oz) rice and vermicelli mix with Spanish seasonings |
| 1 1/4 | cups water |
| 1 | can (14.5 oz) diced tomatoes with roasted garlic, undrained |
| 1 | tablespoon blackened seasoning or Cajun seasoning |
| 4 | bone-in chicken breasts (about 7 oz each), skin removed |
Serve with...
Pear-Ginger Upside-Down Cake
Total Time:
1 hour 45 min
| 1. | Heat oven to 350°F. In ungreased 3-quart casserole, mix bell peppers, corn, rice mix with seasonings, water and tomatoes. |
| 2. | Sprinkle blackened seasoning over chicken; place chicken on rice mixture in casserole. |
| 3. | Cover; bake 40 to 45 minutes or until rice is tender and juice of chicken is clear when thickest part is cut to bone (170°F). |
|
| If you prefer, you can use boneless skinless chicken breasts instead of the bone-in. Decrease the baking time to about 20 minutes. |
Nutrition Information:
360 ( 50); 5g ( 1 1/2g, 0g); 85mg; 1520mg; 46g ( 4g, 7g); 33g 10%; 50%; 8%; 20% 2 ; 1/2 ; 2 ; 3 ; 1/2 3