Caribbean Chicken And Rice Recipe

Ingredients

4

boneless, skinless chicken breast halves (about 1 pound)

1

large onion, coarsely chopped (1 cup)

2

cups Progresso™ chicken broth (from 32 oz carton)

1

cup uncooked regular long grain rice

1

medium red bell pepper, chopped (1 cup)

1/4

teaspoon saffron threads, crushed

1/4

teaspoon crushed red pepper

1/2

cup frozen green peas

Preparation

Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.

Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.

Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

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