Looking for a hearty dinner using Progresso® broth? Then try this flavorful chicken and rice dish - perfect if you love Caribbean cuisine.
boneless, skinless chicken breast halves (about 1 pound)
large onion, coarsely chopped (1 cup)
cups Progresso™ chicken broth (from 32 oz carton)
cup uncooked regular long grain rice
medium red bell pepper, chopped (1 cup)
teaspoon saffron threads, crushed
teaspoon crushed red pepper
cup frozen green peas
Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.
Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.
Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.
Toss the rice with a fork just before serving to let the steam escape, which helps to keep the grains separate.
Saffron is the world's most expensive spice! If you don't have any on hand and don't want to make a special purchase, ground turmeric also adds a nice flavor and golden color.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.