Rating: 4 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

A hearty, delicious blend of chicken, rice, and garden vegetables. Sauteed and simmered to perfection.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

313 calories; protein 20g; carbohydrates 44.1g; fat 5.7g; cholesterol 49.5mg; sodium 530.7mg. Full Nutrition
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