Ingredients25 m servings 345
- Combine chicken RED GOLD(R) or REDPACK(R) DICED TOMATOES WITH BASIL, GARLIC & OREGANO, water, rice mix, basil and olive oil in a nonstick skillet and mix well.
- Bring to a boil; reduce heat and simmer for 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- About 1 1/4 pounds of boneless skinless chicken breasts can be substituted for a 2 to 3 pound broiler/fryer chicken. Twelve ounces or 3/4 pound of boneless skinless chicken breasts equals about 2 cups of cubed cooked chicken.
Per Serving: 345 calories; 10.6 38.6 23.1 52 863 Full nutrition
ReviewsRead all reviews 8
This was a wonderful recipe although I changed it up a little. I didn't have the particular brand of Tomatoes so I used normal Tomatoes. I sauteed the Garlic and added onion and red pepper. ...
This was awesome! I'm a poor college student and I didn't have all the ingredients (as specified) so I improvised. Instead on using the cans, I used maybe 3 cups of tomatoes and instead of rice ...
Easy good recipe. I used jasmine rice instead of pilaf. I also added a half cup of chicken broth. It was very tasty.
I thought this was a pretty good recipe, but it lacked seasoning. I'll try it again but I'll add something to give it a little more zing.
This recipe was quite good - though I used my own canned tomatoes, and regular basmati rice. Also topped with shredded cheddar cheese; I really enjoyed it, and the kids ate it too.
I made this for a large group and everyone loved it. There weren't any leftovers. It was so simple and quick to make too.