Cajun Chicken and Rice

Cajun Chicken and Rice

In a recipe rut for cooking chicken breasts? Try an easy oven dish complete with rice, tomatoes, peppers and corn.

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

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
  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).
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
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:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 1520mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 4g,
    • Sugars 7g),
  • Protein 33g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 3 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.