CARIBBEAN CHICKEN AND RICE

Caribbean Chicken and Rice image

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves (about 1 pound)
1 large onion, coarsely chopped (1 cup)
2 cups Progresso™ chicken broth (from 32 oz carton)
1 cup uncooked regular long grain rice
1 medium red bell pepper, chopped (1 cup)
1/4 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper
1/2 cup frozen green peas

Steps:

Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.
Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.
Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 65 mg, Fiber 2 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg