Rice and pigeon peas make a tasty backdrop for this smoky, tomato-y chicken skillet dish.
What You Need
Original recipe yields 6 servings
4 slices finely chopped OSCAR MAYER Bacon
1/2 cup chopped onion
3 Tbsp. sofrito sauce
1-1/2 lb. boneless skinless chicken breast, cut into 2-inch pieces
1 can (8 oz.) Spanish style tomato sauce
3 cups chicken broth
2 cups long-grain white rice, uncooked
1 can (15 oz.) pigeon peas (gandules), drained
1-1/2 cups KRAFT Shredded Cheddar Cheese
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Let's Make It
Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 min. or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 min. or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
Add chopped red pepper to the mixture with the rice and pigeon peas. Continue as directed.
Prepare as directed using OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Reduced Fat Shredded Cheese.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 67g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.