Creole Chicken And Rice Recipe
Ingredients
| Vegetable cooking spray | ||
| 1 tablespoon reduced-calorie margarine | ||
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Teaspoon, minced | |
| Dry mustard | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Hot Sauce | 1/4 Teaspoon | |
| Salt | 3 Cup (16 tbs) | |
| 3 cups canned no-salt-added chicken broth, undiluted | ||
| 5 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch pieces | ||
| 2 cups converted rice, uncooked | ||
| Green onions | 1/4 Cup (16 tbs), sliced | |
Directions
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 over medium heat 10 minutes, stirring occasionally.
Add broth; bring to a boil.
Add remaining 3/4 cup green pepper, chicken, rice, and green onions; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.
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 over medium heat 10 minutes, stirring occasionally.
Add broth; bring to a boil.
Add remaining 3/4 cup green pepper, chicken, rice, and green onions; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.
Chef
