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Caribbean Chicken and Rice

  • Prep 10 min
  • Total 40 min
  • Servings 4

Looking for a hearty dinner using Progresso® broth? Then try this flavorful chicken and rice dish - perfect if you love Caribbean cuisine. ...MORE+ LESS-

Ingredients

4
boneless, skinless chicken breast halves (about 1 pound)
1
large onion, coarsely chopped (1 cup)
2
cups Progresso™ chicken broth (from 32 oz carton)
1
cup uncooked regular long grain rice
1
medium red bell pepper, chopped (1 cup)
1/4
teaspoon saffron threads, crushed
1/4
teaspoon crushed red pepper
1/2
cup frozen green peas

Steps

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
45
% Daily Value
Total Fat
5g
Saturated Fat
1g
Cholesterol
65mg
Sodium
600mg
Total Carbohydrate
47g
Dietary Fiber
2g
Protein
34g
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.

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