Parmesan Chicken and Rice with Peas
Creamy cheese and tender-crisp peas turn the standard chicken and rice combo into something special.
Ingredients.........................................................................
1 tablespoon
cooking oil
2 cans
reduced-sodium chicken broth
3 cloves
garlic, minced
1-1/2 cups
converted-style rice
1 cup
Parmesan cheese, shredded
1 cup
frozen peas, thawed
Cooking Instructions..........................................................
- Heat oil in medium skillet to medium-high. Wash hands. Add chicken, cook 5 to 7 minutes or until light brown; season with salt and pepper, if desired. Add garlic; cook briefly. Stir in rice and chicken broth. Bring to a boil.
- Cover, reduce heat; simmer 20 minutes or until chicken is done (internal temp 170°F). Remove from heat; stir in Parmesan cheese and peas. Cover and let stand 5 minutes before serving.
Serving Suggestion:
Sprinkle with freshly ground black pepper and grated Parmesan cheese. Refrigerate leftovers.
Tip:
To substitute
Tyson Fresh Boneless, Skinless Chicken Breasts, simply decrease cooking time by about one-third. For added creaminess, stir in 2 tablespoons butter and/or 2 tablespoons cream with the Parmesan cheese.