Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables.
tablespoon olive or vegetable oil
chicken drumsticks (about 2 lb)
bag (8 oz) saffron yellow rice
cups Progresso™ chicken broth (from 32-oz carton)
bag (12 oz) frozen mixed vegetables
In 12-inch nonstick skillet, heat oil over medium heat. Cook drumsticks in oil 10 to 15 minutes, turning occasionally, until chicken is well browned on all sides.
Stir in rice, broth and frozen vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
To reduce the cost in this recipe, you can use 3 cups of water instead of the chicken broth, although the chicken broth does give more flavor.
If chicken thighs are on sale, they would make a great substitute for the drumsticks.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.