Cook rice as directed on package ( adding bullion, cumin, garlic, and ceyanne pepper to water before adding rice).
WHILE RICE COOKS:
Saute'' onions and green bell peppers in oil. When onions are clear, add 2/3 of the cranberry sauce. Place chicken breasts on top of mixture and spoon some of the sauce mixture on top of chicken. Spoon 1 teaspoon of brown sugar on each chicken breast. Reduce heat to medium-low and cover. Simmer for 5 mins.
After 5mins, turn chicken over, spooning more sauce on chicken, Add remainder of brown sugar to top of chicken, spoon more sauce mixture over chicken until brown sugar is wet and cover. Allow to simmer intil chicken is done. Remove chicken and set aside. Add corn starch to cold water, stir. Add mixture to cranberry sauce in pan, stir and add remainder of cranberry sauce from can. Raise heat to high at stir until gravy is thickened. Remove from heat.
Spoon gravy over rice add chicken.
Serve with green veggie!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (536g)|
|Recipe Makes: 4|
|Calories from Fat: 41 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 137.4mg||42 %|
|Sodium 237.6mg||8 %|
|Potassium 845.6mg||22 %|
|Total Carbohydrate 180.7g||53 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 176.2g|
|Protein 63g||90 %|
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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: 1029
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