Spanish Skillet Supper
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
2 cups hot water
1 package (4.4 ounces) Spanish rice and sauce mix
2 cups Birds Eye frozen Green Peas
1/2 teaspoon crushed pepper flakes
Heat oil in large skillet over medium-high heat. Add chicken; cook and stir until lightly browned, about 5 minutes.
Add hot water and rice and sauce mix; bring to boil. Reduce heat to medium-low; simmer uncovered, 5 minutes.
Stir in green peas; increase heat to medium-high. Cover and cook 5 minutes or until peas and rice are tender. Sprinkle with red pepper flakes.
Makes 4 servings
This recipe created by Birds Eye.
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
2 cups hot water
1 package (4.4 ounces) Spanish rice and sauce mix
2 cups Birds Eye frozen Green Peas
1/2 teaspoon crushed pepper flakes
Heat oil in large skillet over medium-high heat. Add chicken; cook and stir until lightly browned, about 5 minutes.
Add hot water and rice and sauce mix; bring to boil. Reduce heat to medium-low; simmer uncovered, 5 minutes.
Stir in green peas; increase heat to medium-high. Cover and cook 5 minutes or until peas and rice are tender. Sprinkle with red pepper flakes.
Makes 4 servings
This recipe created by Birds Eye.
