Quick Grilled Chicken Chili
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Total Carbs 47g||16%|
|Dietary Fiber 4g||16%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 tablespoonolive oil or vegetable oil
1 medium onion, chopped
1 box(6.8 ounces) Spanish rice mix
1 can(14.5 ounces) diced tomatoes, undrained
1 cupfrozen peas, thawed
In large nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 2 minutes.
TIP: To create this recipe with lower sodium, use a reduced-sodium prepared rice mix. Specialty rice such as popcorn or pecan rice can also be substituted.
Meanwhile, remove seasoning packet from rice mix and set aside. Add rice mix to skillet and cook, stirring constantly, 2 minutes. Add seasoning packet, tomatoes and water according to package instructions; bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
Stir in chicken and peas. Increase heat to medium; cover and cook until heated through, about 3 minutes.
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