Prep 2 mins
Cook 35 mins
This is a quick version without losing any flavor. Good for busy people.
- 3⁄4 lb boneless skinless chicken breast, cut into 1 inch cubes
- 1⁄2 cup chopped onion
- 2 minced garlic cloves
- 2 tablespoons vegetable oil
- 1 3⁄4 cups water
- 1 medium tomatoes, chopped
- 1 (6 ounce) packagefarmhouse savory chicken rice pilaf mix (if you can't find that, use 6 ounces of yellow rice)
- 1⁄3 cup frozen peas, thawed
- 1⁄3 cup sliced pimento-stuffed green olives
- In large skillet sauté chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink.
- Add water and tomato; bring to a boil.
- Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes.
- Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.
A very nice any day one pan, quick and easy meal, but we found it quite bland for our tastes. Possibly because I couldn't find the same pilaf. I used Uncle Ben's Wholegrain Medley - Garden Vegetable, it had a mix of brown rice, barley and brown lentils and because it was pre cooked I only added about half a cup of chicken stock (instead of water), cus I didn't want it over cooked to mush, it did work and was good, just not enough flavour. Also used black olives instead of green, which we prefer. I did use boneless/skinless chicken breast but cut them into larger pieces. It did make a nice every day meal; next time I will zest it up a bit with some red pepper flakes or hot Paprika. Thanks for posting!!
Had this for dinner tonight and it was scrumptious! Used Vigo Spanish Rice and added Sazon one packet! Didn't put in the olives (allout of them) but added some chopped red peppers. Out of tomatoes too...sorry...not to worry still very tasty. Had a good friend from Puerto Rico who used to make this and I just loved it! Thank you for the great recipe!
Excellent in many ways, am surprised this hasn't been reviewed before. Very easy to put in front of your family, and a great base to come start from too. The only change was to use bone - in chicken thighs, but other then that stayed true to the recipe. I browned the chicken first in non-stick covered skillet, drained the extra grease, threw the onion and garlic in, and went on with the recipe. I threw some extra clams in that were used for another recipe too. Excellent! Made for *Special Meals* Photo Forum March 2010