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Nutrition Facts

Serving Size 1 (302g)

Recipe makes 4 servings

The following items or measurements are not included below:

2 cups chicken breasts

Calories 203
Calories from Fat 11 (5%)
Amount Per Serving %DV
Total Fat 1.3g 1%
Saturated Fat 0.3g 1%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 668mg 27%
Potassium 429mg 12%
Total Carbohydrate 40.1g 13%
Dietary Fiber 3.1g 12%
Sugars 7.3g
Protein 7.8g 15%

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Simple Chicken and Rice (With a Kick)

Recipe #403290 | 27 min | 2 min prep
Cluich

By: Cluich
Dec 11, 2009

So easy, but so tasty. I like to top it with some finely grated cheddar. And, of course, I use quite a bit of Tabasco as well. Prep time noted assumes you've got the cooked and cubed chicken on hand already (but it does allow for basil chopping and can opening).

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Bring the stock, basil, garlic powder, Tabasco sauce and tomatoes in a large saucepan over medium heat to a boil.
  2. 2
    Stir in the rice, and reduce heat to low. Cover and cook for about 20 minutes.
  3. 3
    Stir in the peas and chicken. Cover and continue to cook for about 5 minutes (or until the rice is tender).

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Featured Reviews for This Recipe

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From: Rob79

On Feb 18, 2010

This is an AWESOME quick recipe... I did a little improvising since I didn't have any tabasco or fresh basil in the house so I just added a bit of extra garlic powder and about 1.5tsp of dried basil. I also grated a bit of cheddar cheese (less than 1/8 cup) and stirred it through just before I took it off the heat. When I was cooking the chicken beforehand I seasoned it with a bit of salt/pepper/oregano for a bit of flavour. I'll definitely be making this again as it is awesome as a leftover and perfect to take to work/school and toss in the microwave!

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