Spanish Chicken and Rice from Birds Eye®

made it | 1 reviews | photos

Recipe by: Bird's Eye

"Chunks of chicken and lots of veggies and rice with Sazon seasoning make a quick and delicious one-dish meal that's perfect for busy weeknights."

Directions

Prep
10 m
Cook
15 m
Ready In
25 m

Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.

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Footnotes

*Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer.

Nutrition Facts

Per Serving: 273 calories; 14.8 g fat; 14.4 g carbohydrates; 19.5 g protein; 64 mg cholesterol; 662 mg sodium. Full nutrition

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Diana71

7/21/2013

Super quick and easy dish! Loved it...used it as an additional entre to our Mexican dinner night and paired it with tamales. The chicken was very well seasoned, and the rice was perfect. It's...

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Spanish Chicken and Rice from Birds Eye®

Ingredients

Directions