In a pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
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In a pot with enough water to cover, boil the chicken breast halves 20 minutes, or until juices run clear. Drain, cool, and cut into chunks.
Melt the butter in a large skillet over medium heat, and saute the onion, green bell pepper, jalapeno pepper, carrot, okra, and garlic until tender. Mix in the cooked chicken and red wine vinegar. Continue to cook and stir 5 minutes.
Mix the cooked rice into the skillet. Season the mixture with chili powder, garlic salt, paprika, seasoned salt, cayenne pepper, and black pepper. Continue cooking until heated through.
312.65 calories; 19.96 g protein; 44.13 g carbohydrates; 2.3 g dietary-fiber; 1.69 g sugars; 5.65 g fat; 2.75 g saturated-fat; 49.54 mg cholesterol; 2361.54 IU vitamin-a-iu; 10.79 mg niacin-equivalents; 0.49 mg vitamin-b6; 17.47 mg vitamin-c; 103.38 mcg folate; 50.64 mg calcium; 2.63 mg iron; 45.66 mg magnesium; 300.36 mg potassium; 530.7 mg sodium; 0.3 mg thiamin; 50.86 calories-from-fat; 57 percent-of-calories-from-carbs; 16 percent-of-calories-from-fat; 25 percent-of-calories-from-protein; 8 percent-of-calories-from-sat-fat
This was pretty good but it was missing something. I tried adding canned tomatoes which helped but didn't make it great.
This was really good. I suggest saving the water/broth and boiling the chicken (with or without the spices - I did it with)and then using that as the liquid. It saves a step and makes a really tasty rice. I also took into account what others said - "it was missing something". Two words - 'shredded cheese'!
I have to agree that this was only ok. It is gorgeous though. Beautiful colors on my red orange and yellow dishes.....And then I had some more the next day and it was even better than the first day. Hhhmmm. Who would ve thought it would get better but it did.
Pretty good. I didn't have all the veggies called for so used a frozen Normandie Vegetable blend which worked well. I added a cup of water and bullion to the veggies so they would cook in the skillet tossed in some kielbasa sausage and baked the chicken instead of boiling. Worked well; it was pretty spicy although I think that might've been my fault; I think I put in more cayenne than I meant to. Still tasted pretty good though. I halved this and it was plenty for dinner with enough for a good size serving leftover. Thanks for the recipe.