Creole Chicken and Rice

Ingredients

  • ½ teaspoon salt
  • 1 teaspoon dry mustard
  • ½ teaspoon dried whole thyme
  • 1 teaspoon dried whole oregano
  • 3 cups canned no-salt-added chicken broth, undiluted
  • Vegetable cooking spray
  • 3 cups canned no-salt-added stewed tomato
  • + 12 more ingredients
    • ¼ teaspoon ground red pepper
    • 1 tablespoon reduced-calorie margarine
    • ¼ teaspoon freshly ground black pepper
    • 1 ½ cups chopped celery
    • 2 cups converted rice, uncooked
    • 1 teaspoon minced garlic
    • ¼ cup sliced green onions
    • 5 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch pieces
    • 1 ½ cups chopped onion
    • ¼ teaspoon hot sauce
    • 1 ½ cups chopped green pepper, divided
    • ¼ teaspoon ground white pepper

Coat a large Dutch oven with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion, celery, 3/4 cup green pepper, and garlic; saute until tender.

Stir in dry mustard and next 7 ingredients; cook 2 minutes, stirring occasionally. Stir in tomato; cook o...

View full recipe at My Recipes

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