Smoky Chicken and Rice Skillet
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, cut into bite-size pieces
3 Hebrew National® Beef Franks (from 12-oz pkg), sliced 1/2-inch thick
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cups instant white rice, uncooked
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (14 oz each) reduced-sodium chicken broth
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 68 mg | 7% |
Carbohydrate | 47 g | 16% |
Cholesterol | 90 mg | 30% |
Total Fat | 13 g | 20% |
Iron | 6 mg | 31% |
Calories | 467 kcal | 23% |
Sodium | 828 mg | 34% |
Protein | 36 g | 72% |
Saturated Fat | 5 g | 24% |
Sugars | 3 g | 0 |
Vitamin C | 13 mg | 22% |
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken, franks, onion and pepper; cook until chicken is no longer pink, stirring occasionally.
Add all remaining ingredients; bring to a boil. Cover; reduce heat to low and cook 5 to 7 minutes or until mixture is of desired consistency.
Smoky Chicken and Rice Skillet