Easy Chicken and Rice

Dinner ready in 30 minutes! Enjoy this great chicken and rice recipe made with Progresso® chicken broth

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14 reviews.
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  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 6
 

Ingredients

1
cup uncooked regular long-grain white rice
2 1/4
cups water
2
tablespoons olive oil
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
2
small red or yellow bell peppers, cut into bite-size strips (about 2 cups)
8
medium green onions with tops, finely chopped (1/2 cup)
3
cloves garlic, finely chopped
1
cup tomato pasta sauce
1/2
cup Progresso™ chicken broth (from 32-oz carton)
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
cup shredded Parmesan cheese (4 oz)
3
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
  • 3 Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
  • 3 Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.

EXPERT TIPS

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Expert Tips

You can use either curly-leaf or flat-leaf parsley for this recipe. When purchasing parsley, look for a bunch with bright-green leaves that show no sign of wilting.

Make this dish extra colorful by using 1 red bell pepper and 1 yellow bell pepper.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
840mg
840%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
60%;
Calcium
25%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.