Pepper Chicken and Rice Recipe

Pepper Chicken and Rice Recipe photo by Taste of Home

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Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.

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Pepper Chicken and Rice Recipe

Prep: 10 min. Cook: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

1-1/2 pounds boneless skinless chicken breasts, thinly sliced
1 cup chopped onion
1/4 cup canola oil
1 cup uncooked long grain white rice
1 can (28 ounces) stewed tomatoes
1/2 cup soy sauce
1 tablespoon chicken bouillon granules
3/4 teaspoon salt-free herb and spice seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 medium green peppers, cut into 1-inch pieces
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons cornstarch
2 tablespoons water

Directions

In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute.
Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes.
Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 429 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 2,282 mg sodium, 48 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Pepper Chicken and Rice in Country Chicken Cookbook , p39