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Yellow Rice with Chicken

  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 to 1 1/4 lbs boneless chicken, cut into 1-inch chunks
  • 1 (7-ounce) package R.M. Quiggs Yellow Rice
  • 2 1/2 cups chicken broth or water
  • 1/2 tsp dried oregano leaves, crumbled
  • 1 cup fresh or frozen green peas
  • 1 (2-ounce) jar sliced pimentos, drained

Combine salt and pepper in a small bowl and sprinkle half over chicken; toss to mix well. Heat olive oil in a large skillet over medium heat; add chicken and cook until brown on all sides, about 5 to 10 minutes. Remove chicken from skillet with a slotted spoon.

Add yellow rice mix to skillet; cook and stir 1 minute. Stir in chicken broth, oregano and remaining salt and pepper. Bring to a boil; cover, reduce heat and cook 10 minutes.

Stir in chicken; cook 10 minutes. Stir in peas and pimentos and cook 5 minutes longer, or until rice is tender and liquid is absorbed.

Makes 4 servings.