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Chicken with Orange-Pecan Rice

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Chicken with Orange-Pecan Rice
  • Prep 5 min
  • Total 50 min
  • Servings 4
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Orange juice adds a citrus splash to a rice mix in this fabulous oven-baked chicken dinner.
Updated Jan 28, 2010

Ingredients

  • 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

Steps

  • 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).

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to use the fast-cooking rice mix for this recipe. The regular type will take too long to cook.

Nutrition

430 Calories, 10g Total Fat, 37g Protein, 48g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
660mg
27%
Potassium
540mg
16%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
8%
Sugars
14g
Protein
37g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
15%
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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