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Paprika Chicken Rice

myGlutenFacts's picture
  Onion 1 Large, sliced into 1-inch strips
  Boneless, skinless chicken breasts 1 Pound, cut in strips
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Chicken
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Want a delicious meal in 30 minutes? Here is a Paprika Chicken Rice recipe video by Kimberly's kitchen and she makes this dish in just one saucepan using rice, chicken and vegetables that makes a complete meal. It’s a simple recipe to prepare when you are extremely hungry and need a filling meal. Watch the video to find out the complete recipe and quick demo of cooking.

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