Chicken with Mushroom Rice Pilaf

Chicken with Mushroom Rice Pilaf
4 servings (2 drumsticks and 1/2 cup rice each)


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8 chicken drumsticks (8 drumsticks = 2 1/2 lb)
1 tablespoon Pure Wesson Vegetable Oil
2 tablespoon cans (8 oz each) Hunt's Tomato Sauce
1 cup frozen green peas
1 cup water
1 package (6.3 oz each) mushroom & herb rice pilaf mix


Hands On: 15 minutes
Total: 40 minutes

1. Cook chicken in hot oil in large skillet over medium-high heat 6 minutes, or until browned on all sides. Remove from skillet.

2. Add tomato sauce, peas, water and rice with seasoning packet to same skillet; mix well. Top with chicken. Bring to a boil over high heat. Reduce heat to low; cover with lid.

3. Cook 20 to 25 minutes, or until chicken drumsticks are no longer pink in centers (180F) and rice is tender.

Created date

November 2008