prep time
10 min
10 min
cook time
15 min
15 min
servings
4
4
WHAT YOU'LL NEED
 |
||
| Minute Rice® Instant White Rice, uncooked | ||
| 1 cup (250 mL) | ||
| 1 lb (500 g) |
boneless skinless chicken breasts, cut into chunks |
|
| 2 cups (500 mL) |
sliced roasted red peppers |
|
| 1 tbsp (15 mL) |
vegetable oil |
|
| 2 cloves |
garlic, minced |
|
| 1 tbsp (15 mL) |
grainy Dijon mustard |
|
| 1 tbsp (15 mL) |
lemon juice |
|
| 2 tsp (10 mL) |
Louisiana-style hot sauce |
|
| 1 cup (250 mL) |
chicken broth |
|
| 1 tsp (5 mL) |
butter |
|
| Pinch |
salt |
|
| 2 tbsp (30 mL) |
chopped fresh chives |
|
INSTRUCTIONS
|
Step 1: Heat oil in large nonstick skillet set over medium-high heat; cook chicken and garlic, stirring occasionally, for 5 to 7 minutes or until almost cooked through. |
|
Step 2: Stir in peppers, mustard, lemon juice and hot sauce; bring to boil. Reduce heat; simmer for about 3 minutes or until liquid is almost all evaporated and chicken is cooked through. |
|
Step 3: Meanwhile, in saucepan, bring broth, butter and salt to boil. Stir in rice and turn off heat. Cover and let stand for about 5 minutes or until liquid is absorbed. Fluff with fork. Stir into skillet with chicken mixture. |
|
Step 4: Sprinkle with chives and serve. |
| Nutrition Facts | ||
| Per serving (1/4 recipe) | ||
| Calories |
320 |
|
| Fat |
8 g |
|
| Saturated Fat |
2 g |
|
| Trans Fat |
0 g |
|
| Cholesterol |
80 mg |
|
| Sodium |
810 mg |
|
| Carbohydrate |
28 g |
|
| Fibre |
0 g |
|
| Sugars |
4 g |
|
| Protein |
32 g |
|
Tip: You can replace the peppers with 2 cups (500 mL) of any of your favourite precooked vegetables, such as sliced carrots, sliced onions or broccoli florets.
WHAT'S FOR DINNER?
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