Chicken with Orange-Pecan Rice

Chicken with Orange-Pecan Rice

Orange juice adds a citrus splash to a rice mix in this fabulous oven-baked chicken dinner.

Prep Time

05

Minutes

Total Time

50

Minutes

Makes

4

servings

1
package (6.2 oz) fast-cooking long-grain and wild rice mix
2
cups orange juice
1/4
cup chopped pecans
1
jar (2 oz) diced pimientos, drained
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
teaspoon paprika
  1. Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  2. In pan, mix rice, seasoning packet from rice mix, orange juice, pecans and pimientos. Place chicken on rice mixture; sprinkle with paprika.
  3. Cover with foil. Bake 35 to 45 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Be sure to use the fast-cooking rice mix for this recipe. The regular type will take too long to cook.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 660mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 2g,
    • Sugars 14g),
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.