Pepper Chicken and Rice
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 6 servings.
Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.
Ingredients
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1-1/2 pounds boneless skinless chicken breasts, thinly sliced
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1 cup chopped onion
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1/4 cup canola oil
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1 cup uncooked long grain white rice
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1 can (28 ounces) stewed tomatoes
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1/2 cup soy sauce
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1 tablespoon chicken bouillon granules
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3/4 teaspoon salt-free herb and spice seasoning
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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1/2 teaspoon salt
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2 medium green peppers, cut into 1-inch pieces
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1 can (8 ounces) mushroom stems and pieces, drained
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1 can (8 ounces) sliced water chestnuts, drained
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2 tablespoons cornstarch
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2 tablespoons water
Directions
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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.
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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.
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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.
Nutrition Facts
1 cup: 429 calories, 12g fat (2g saturated fat), 63mg cholesterol, 2282mg sodium, 48g carbohydrate (11g sugars, 4g fiber), 31g protein.
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