Recipe Details
Ingredients
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2tablespoonsextra virgin olive oil
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1poundchicken tenders, cut into strips
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1cupchopped onions
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1cupsliced red pepper (1/4-inch x 1 1/2 inch)
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1teaspoonminced fresh garlic
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2cupswater
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1(14.5 ounce) candiced tomatoes
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1cupUNCLE BEN’S® Flavor Infusions Chicken & Herb Rice
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½cupchiffonade fresh basil leaves
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¼cupshredded Parmesan cheese
Cooking Directions
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Heat olive oil in large skillet over medium-high heat.
-
Add chicken strips and cook until they are just done (4 to 6 minutes).
-
Add onion, red pepper slices, and fresh garlic.
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Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
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Add water, tomatoes, and rice.
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Cover pan and continue cooking until mixture just comes to a boil.
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Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
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Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories404 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 3g |
13% |
| Cholesterol 69mg |
23% |
| Sodium 769mg |
33% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 2g |
8% |
| Total Sugars 5g |
|
| Protein 31g |
|
| Vitamin C 41mg |
205% |
| Calcium 125mg |
10% |
| Iron 4mg |
19% |
| Potassium 453mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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