Pepper Chicken and Rice Recipe

5 2
Pepper Chicken and Rice Recipe
Pepper Chicken and Rice Recipe photo by Taste of Home
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Pepper Chicken and Rice Recipe

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5 2
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Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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; 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.
Originally published as Pepper Chicken and Rice in Country Chicken Cookbook 1995, p39

Nutritional Facts

1 cup: 429 calories, 12g fat (2g saturated fat), 63mg cholesterol, 2282mg sodium, 48g carbohydrate (11g sugars, 4g fiber), 31g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Pepper Chicken and Rice in Country Chicken Cookbook 1995, p39

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