Simple Chicken and Rice

    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.

    By
    BHG Test Kitchen
    BHG Test Kitchen

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    Updated on February 20, 2013
    Easy Chicken and Rice
    Prep Time:
    15 mins
    Cook Time:
    20 mins
    Total Time:
    35 mins
    Servings:
    8
    Jump to Nutrition Facts

    Ingredients

    • 4 skinless, boneless chicken breast halves

    • ¼ cup Spiced Tomato-Mushroom Blend (see recipe below)

    • 2 tablespoon olive oil

    • 1 cup long grain rice

    • 1 ½ cup fresh sugar snap pea pods

    • Fresh parsley (optional)

    • Lemon wedges (optional)

    Spiced Tomato-Mushroom Blend

    • 1 cup dried tomatoes (not oil pack)

    • 1 ounce dried mushrooms* (shiitake or morel)

    • ½ cup dried minced onion

    • 2 tablespoon salt

    • 1 tablespoon dried thyme

    • 1 tablespoon cumin seed

    • 2 teaspoon crushed red pepper

    • 1 teaspoon garlic powder

    • 1 teaspoon ground cinnamon

    • 1 teaspoon ground cumin

    • 1 teaspoon ground cardamom

    • ½ teaspoon ground black pepper

    Directions

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

    2. 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.

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

    Spiced Tomato-Mushroom Blend

    1. 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.

    *

    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.

    Nutrition Facts (per serving)

    428 Calories
    9g Fat
    46g Carbs
    38g Protein
    Nutrition Facts
    Servings Per Recipe 8
    Calories 428
    % Daily Value *
    Total Fat 9g 12%
    Saturated Fat 2g 10%
    Cholesterol 82mg 27%
    Sodium 625mg 27%
    Total Carbohydrate 46g 17%
    Total Sugars 4g
    Protein 38g
    Vitamin C 5.9mg 30%
    Calcium 80.8mg 6%
    Iron 4mg 22%
    Potassium 529mg 11%
    Folate, total 116.9mcg
    Vitamin B-12 0.5mcg
    Vitamin B-6 0.9mg

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.