CHICKEN AND PIGEON PEAS SKILLET DINNER

Chicken and Pigeon Peas Skillet Dinner image

Rice and pigeon peas make a tasty backdrop for this smoky, tomato-y chicken skillet dish.

Provided by My Food and Family

Categories Beans

Time 40m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

4 slices finely chopped OSCAR MAYER Bacon
1/2 cup chopped onion
3 Tbsp. sofrito sauce
1-1/2 lb. boneless skinless chicken breast, cut into 2-inch pieces
1 can (8 oz.) Spanish style tomato sauce
3 cups chicken broth
2 cups long-grain white rice, uncooked
1 can (15 oz.) pigeon peas (gandules), drained
1-1/2 cups KRAFT Shredded Cheddar Cheese

Steps:

Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 min. or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 min. or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.

Nutrition Facts : Calories 660, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 1.5 mg, Sodium 1020 mg, Carbohydrate 67 g, Fiber 5 g, Sugar 4 g, Protein 44 g