16 Ratings
  • 1 Rating Star 6
  • 5 Rating Star 6
  • 4 Rating Star 3
  • 2 Rating Star 1
  • 16 Ratings

Chicken is lightly coated with a spiced tomato-mushroom blend for this skillet main dish recipe. Make the blend ahead of time to ease preparation.

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Ingredients

Directions

  • Lightly coat chicken with 1 tablespoon of the spice blend.

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  • In large skillet cook chicken in hot olive oil over medium heat for 2 minutes on each side; remove from skillet. Stir remaining spice blend and rice into skillet; cook 1 minute. Add 2-1/2 cups water; return chicken to skillet. Bring to boiling. Reduce heat. Simmer, covered, 15 minutes.

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  • Add pea pods to skillet. Cover. Cook 5 minutes more or until rice is tender. Serve with parsley and lemon wedges. Makes 4 servings.

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Nutrition Facts

428 calories, 9 g fat (2 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 82 mg cholesterol, 625 mg sodium, 46 g carbohydrates, 3 g fiber, 4 g sugar, 38 g protein.

Spiced Tomato-Mushroom Blend

Ingredients

Directions

  • In large bowl combine all ingredients. Place the mixture, one-fourth at a time, in blender. Cover and blend 30 seconds or until tomatoes are finely chopped. Transfer to storage container. Refrigerate; use seasoning blend within 1 month. Makes 8 (1/4-cup) portions.

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*

To remove grit from dried mushrooms, place in sieve and rinse under cold running water. Drain and pat dry. Place on baking sheet. Bake at 350 degrees F for 10 minutes or until dry and crisp.

Reviews

16 Ratings
  • 1 Rating Star 6
  • 5 Rating Star 6
  • 4 Rating Star 3
  • 2 Rating Star 1