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One-Pan chicken and Imperial Rice

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Feb 24th, 2016
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  1. One-Pan chicken and Imperial Rice
  3. 1 lb. chicken breast
  4. 1 (10 oz) bag seasoning blend (frozen) - diced onions, celery, bell peppers
  5. 1 cup frozen peas + carrots
  6. 1 cup shredded mexican-blend cheese
  7. 1/4 cup sour cream
  8. 2 teaspoons ground cumin
  9. 1 (10 oz) package yellow rice mix
  10. 1 (32 oz) box no-salt-added chicken stock
  11. 1 tablespoon oil
  12. 1/4 cup mayonnaise
  14. Bring chicken stock to a boil in large pot. Season chicken with 1 tsp cumin; add to stock. Reduce heat to med-low; cover and simmer about 15 minutes. Remove chicken. Pour out and measure 2 1/2 cups of stock and return to pot. Discard remaining stock. Reduce heat to low; stir in rice mix, oil, and seasoning blend. Cover and simmer 20 minutes or until rice is tender. Meanwhile, shred chicken. Stir chicken into rice during last 2 minutes of cook time. Remove rice from heat and fluff with fork. Combine in a separate container: cheese, mayonnaise, sour cream, and remaining 1 tsp cumin. Add to rice. Add peas + carrots. Cover and let stand about 5 minutes.
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