Fiery Chicken and Rice Stew |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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You can substitute 2 teaspoons of bottled minced garlic for the garlic cloves. Ingredients:
1 (5-ounce) package yellow rice mix (such as vigo) |
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper, divided |
1 teaspoon olive oil |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
4 garlic cloves, minced |
1 cup fat-free, less-sodium chicken broth |
1 (14.5-ounce) can diced tomatoes |
1 tablespoon balsamic vinegar |
1 teaspoon dried italian seasoning |
1/4 teaspoon ground red pepper |
Directions:
1. Prepare rice according to package directions, omitting salt and fat.
2. Sprinkle chicken evenly with salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 5 minutes or until browned, turning occasionally. Add onion, green bell pepper, and garlic; cook 5 minutes. Add broth and remaining 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice.
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