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Pepper Chicken and Rice

 Pepper Chicken and Rice
Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.
6 ServingsPrep: 10 min. Cook: 30 min.

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;

2 of 2

Pepper Chicken and Rice (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer