Paprika Chicken Rice
|Onion||1 Large, sliced into 1-inch strips|
|Boneless, skinless chicken breasts||1 Pound, cut in strips|
|Vegetable oil||2 Tablespoon|
|White mushrooms||2 Cup (32 tbs), halved|
|Sweet paprika||2 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
|Water||1 3⁄4 Cup (28 tbs)|
|Chicken bouillon||2 Teaspoon|
|Converted rice||1 Cup (16 tbs)|
|Green pepper||2 Cup (32 tbs), chopped|
|Sour cream||1⁄3 Cup (5.33 tbs)|
# Sprinkle chicken with half of the salt and pepper. In the large skillet, heat 1 tbsp of the oil over medium-high heat and brown the chicken, then set aside.
# Add the remining oil to the pan, saute the onions and mushrooms until the onion is softened, about 3 minutes. Reduce heat to medium and add the paprika, dillweed and remaining salt and pepper. Cook, while stirring constantly, for 1 minute.
# Stir in the water, chicken bouillon and rice. Bring to a boil, return the chicken to the pan, stirring to coat. Reduce heat, cover and simmer until almost all the liquid is absorbed, about 12 minutes.
# Stir in the peppers, cover and simmer until the chicken is cooked and the peppers are tender, about 5 minutes.
# Serve with a dallop of sour cream.
Calories 374 Calories from Fat 116
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 3.7 g18.3%
Trans Fat 0 g
Cholesterol 75.8 mg25.3%
Sodium 349.3 mg14.6%
Total Carbohydrates 32 g10.7%
Dietary Fiber 3.1 g12.4%
Sugars 6.5 g
Protein 32 g63.6%
Vitamin A 8.5% Vitamin C 106.5%
Calcium 13.8% Iron 15.7%
*Based on a 2000 Calorie diet