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Fiesta Chicken and Rice |
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Serves: 4 Print this Recipeprep: 10 min cook: 25 min 1 1/4 cups water 1 can (5 1/2 ounces) spicy eight vegetable juice 1 package (4.9 ounces) rice and vermicelli mix with chicken broth and broccoli 1 1/2 cups cubed cooked chicken 1 cup frozen chopped green bell peppers (from 10-ounce bag), thawed 1. Heat water, vegetable juice, rice-vermicelli mix and seasoning packet to boiling in 3-quart saucepan, stirring occasionally; reduce heat. 2. Simmer covered 15 to 20 minutes, stirring occasionally. Stir in chicken and bell peppers; heat through. wing it! Like it hot? Go ahead and add a few drops of red pepper sauce to increase the heat. 1 SERVING: Calories 165 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 45mg; Sodium 300mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 17g * % DAILY VALUE: Vitamin A 16%; Vitamin C 36%; Calcium 2%; Iron 6% * DIET EXCHANGES: 1 Starch, 2 Very Lean Meat * CARBOHYDRATE CHOICES: 1 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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