1. Cook chicken in a large, deep nonstick skillet over medium heat about 5 minutes per side until browned. Remove chicken with a slotted spoon. Stir onions into drippings in skillet and saute 4 to 5 minutes or until golden. 2. Stir in yellow rice mix, contents of seasoning packet and 2 cups water. 3. Place chicken pieces, skin side up, on rice. Bring liquid to a boil over high heat, reduced heat, cover skillet and simmer 15 minutes. 4. Stir in peas, cover and simmer 3 to 5 minutes until liquid is absorbed, rice is tender and peas are hot. 5. Remove skillet from heat, uncover and top with strips of pimiento. Recipe by: Womans Day 3/10/98 Posted to recipelu-digest by Rodeo46898
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 38.6mg||1 %|
|Potassium 138.9mg||4 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 7.6g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 50
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