Caribbean Chicken Fried Rice

 

1

box (4.8 oz) Betty Crocker® Asian Helper® chicken fried rice

1 3/4

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

6

medium green onions

1

tablespoon Gold Medal® all-purpose flour

3/4

teaspoon ground allspice

1/2

teaspoon garlic powder

1

package (14 oz) chicken breast tenders (not breaded), cut in half crosswise

1

tablespoon canola oil

1

can (8 oz) pineapple tidbits, drained

1

cup Green Giant® Valley Fresh Steamers® frozen sweet peas (from 12-oz bag), thawed

• 1 In 2-quart saucepan, place uncooked rice and seasoning mix (from Asian Helper box); stir in broth. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 18 minutes, stirring once, until rice is tender.
• 2 Meanwhile, reserve tops of 2 of the green onions; slice remaining onions. In large resealable food-storage plastic bag, mix flour, allspice and garlic powder. Add chicken to bag; seal and shake to coat chicken with spices. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and sliced onions in oil 3 to 4 minutes, turning chicken once, until no longer pink in center. Add pineapple and cooked rice to skillet with chicken. Cook and stir 1 minute or until pineapple is hot.
• 3 Slice reserved green onion tops diagonally into 1-inch pieces; sprinkle over chicken mixture.