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Creole Chicken And Rice

Healthycooking's picture
Ingredients
  Vegetable cooking spray 1
  Reduced-calorie margarine 1 Tablespoon
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Chopped green pepper 1 1⁄2 Cup (24 tbs), divided
  Minced garlic 1 Teaspoon
  Dry mustard 1 Teaspoon
  Dried whole oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried whole thyme 1⁄2 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Hot sauce 1⁄4 Teaspoon
  Canned no salt added stewed tomatoes 3 Cup (48 tbs)
  Canned no salt chicken broth 3 Cup (48 tbs), undiluted
  Skinless, boneless chicken breast halves 20 Ounce, cut into 1/2-inch pieces (5 Breast Halves, 4 Ounce Each)
  Converted rice 2 Cup (32 tbs), uncooked
  Sliced green onions 1⁄4 Cup (4 tbs)
Directions

Coat a large Dutch oven with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add onion, celery, 3/4 cup green pepper, and garlic; saute until tender.
Stir in dry mustard and next 7 ingredients; cook 2 minutes, stirring occasionally.
Stir in tomato; cook over medium heat 10 minutes, stirring occasionally.
Add broth; bring to a boil.
Add remaining 3/4 cup green pepper, chicken, rice, and green onions; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.

Recipe Summary

Course: 
Side Dish
Ingredient: 
Chicken

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