Recipes
One-Pan Chicken and Imperial Rice
6 servings
50 minutes total (Active 35 minutes)
Shopping list
Ingredients
- 32 oz unsalted chicken stock (or broth)
- 1 lb fresh chicken breast tenderloins
- 2 teaspoons ground cumin, divided
- 1 (10 oz) package yellow rice mix
- 1 tablespoon canola oil
- 1 (10 oz) bag frozen seasoning blend (diced onions, celery, bell peppers, and parsley)
- 1 cup shredded Mexican-style cheese blend
- ¼ cup reduced-fat mayonnaise
- ¼ cup reduced-fat sour cream
- 1 cup frozen peas and carrots
Steps
- Place stock in large stockpot and bring to a boil. Season chicken with 1 teaspoon cumin; add to stock (wash hands). Reduce heat to medium-low; cover and simmer 13–16 minutes until chicken is 165°F, then remove chicken from pot. Remove and discard only 1 cup stock.
- Stir rice mix, oil, and seasoning blend into remaining stock in pot; bring to a boil. Reduce heat to low; cover and simmer 18–22 minutes until rice is tender. Meanwhile, shred chicken. Stir chicken into rice during last 2 minutes of cook time.
- Combine cheese, mayonnaise, sour cream, and remaining 1 teaspoon cumin. Remove chicken and rice from heat. Fluff chicken and rice with a fork; stir in mayonnaise mixture and peas and carrots. Cover and let stand 2 minutes; stir and serve.
Amount per ⅙ recipe serving: Calories 440, Total Fat 16g, Sat Fat 5g, Trans Fat 0g, Chol 70mg, Sodium 790mg, Total Carb 44g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 26g, Vitamin D 0%, Calc 15%, Iron 15%, Potassium 8%