Ingredients1 h 5 m servings 864 cals
- Melt the shortening in a large skillet over medium high heat. Saute the chicken sections in the shortening for 2 minutes per side, or until browned. Remove chicken and set aside.
- Add the rice and green bell pepper, if desired, and saute for 3 minutes, or until slightly browned. Add the soup mix and water and stir together well. Bring this to a boil, then add the chicken, reduce heat to low and simmer for 45 minutes.
Per Serving: 864 calories; 57.9 g fat; 16.3 g carbohydrates; 65.1 g protein; 255 mg cholesterol; 272 mg sodium. Full nutrition
ReviewsRead all reviews 12
This was a hit with my family!! I substituted onion soup mix for the chicken soup mix and the flavor popped. Also, used brown rice which took a little longer to cook but tasted so yummy! Simp...
This recipie is easy to make on a busy day, plus my family thought it tasted great. A red bell pepper also works well in this dish, if someone doesn't like green peppers.
Although I changed a few things, this was a great base recipe. First, I used olive oil to brown the chicken. I used the boneless thighs I had in the freezer, which stayed nice and juicy. I used ...
I made mine with Onion Soup mix. Yummy. Easy. My rice came out a little bit greasy, so I made another couple of servings on the stove and mixed it in. Just right now! Thanks for sharing.
This recipe is a GREAT concept and a WONDERFUL guideline to follow. I hardly ever follow directions when making recipes, and I really don't want to be one of those people who list what they did ...
It was great, made it with brown rice, super easy fast supper! Oh, and I used onion soup mix also.
This dish was easy to make. I made a big pot and my family ate all of it in one night! I'm adding it to my favorite list.
This was a very easy and delicious recipe. I do agree though that you only need one cup of water for the rice mix. After I put the chicken in the oven with the rice mix, I turned the oven up to ...