CARIBBEAN CHICKEN FRIED RICE

Caribbean Chicken Fried Rice image

Caribbean chicken dinner ready in 30 minutes! Serve this scrumptious meal made with pineapple tidbits, Betty Crocker® Asian Helper® chicken fried rice, Progresso® chicken broth and sweet peas.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

Previous Next

Ingredients

1 box (4.8 oz) Betty Crocker™ Asian Helper® chicken fried rice
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
6 medium green onions
1 tablespoon Gold Medal™ all-purpose flour
3/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 package (14 oz) chicken breast tenders (not breaded), cut in half crosswise
1 tablespoon canola oil
1 can (8 oz) pineapple tidbits, drained
1 cup frozen sweet peas (from 12-oz bag), thawed

Steps:

In 2-quart saucepan, place uncooked rice and seasoning mix (from Asian Helper box); stir in broth. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 18 minutes, stirring once, until rice is tender.
Meanwhile, reserve tops of 2 of the green onions; slice remaining onions. In large resealable food-storage plastic bag, mix flour, allspice and garlic powder. Add chicken to bag; seal and shake to coat chicken with spices. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and sliced onions in oil 3 to 4 minutes, turning chicken once, until no longer pink in center. Add pineapple and cooked rice to skillet with chicken. Cook and stir 1 minute or until pineapple is hot.
Slice reserved green onion tops diagonally into 1-inch pieces; sprinkle over chicken mixture.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 8 g, TransFat 0 g