Chicken with Mushroom Rice Pilaf
Minutes Prep time: 15
Minutes Total time: 40
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 40
Servings: 4
Difficulty: easy
2 tablespoons vegetable oil
8 chicken drumsticks (8 drumsticks = 2-1/2 lb)
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 cup Birds Eye® Sweet Garden Peas
1 cup water
1 pkg (6.3 oz each) mushroom & herb rice pilaf mix
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 67 mg | 7% |
Carbohydrate | 53 g | 18% |
Cholesterol | 250 mg | 83% |
Total Fat | 28 g | 42% |
Iron | 4 mg | 23% |
Calories | 671 kcal | 34% |
Sodium | 923 mg | 38% |
Protein | 52 g | 105% |
Saturated Fat | 6 g | 32% |
Sugars | 7 g | 1% |
Vitamin C | 17 mg | 28% |
Heat oil in large skillet over medium-high heat until hot. Add drumsticks and cook 6 minutes or until browned, turning several times. Remove drumsticks from skillet.
Add tomato sauce, undrained tomatoes, peas, water and rice with seasoning packet to skillet; mix well. Top with drumsticks. Bring to a boil over high heat. Reduce heat to low; cover with lid.
Cook 20 to 25 minutes or until drumsticks are no longer pink in center (180°F) and rice is tender.
Chicken with Mushroom Rice Pilaf