Creole Chicken and Rice

Oxmoor House
8 (1 1/2-cup) servings.


+ Add To Shopping List
Vegetable cooking spray
1 tablespoon reduced-calorie margarine
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped green pepper, divided
1 teaspoon minced garlic
1 teaspoon dry mustard
1 teaspoon dried whole oregano
1/2 teaspoon salt
1/2 teaspoon dried whole thyme
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon hot sauce
3 cups canned no-salt-added stewed tomato
3 cups canned no-salt-added chicken broth, undiluted
5 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch pieces
2 cups converted rice, uncooked
1/4 cup sliced green onions


Coat a large Dutch oven with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion, celery, 3/4 cup green pepper, and garlic; saute until tender.

Stir in dry mustard and next 7 ingredients; cook 2 minutes, stirring occasionally. Stir in tomato; cook over medium heat 10 minutes, stirring occasionally. Add broth; bring to a boil. Add remaining 3/4 cup green pepper, chicken, rice, and green onions; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.

Created date

August 2009

Nutritional Information

Calories 203
Caloriesfromfat 9 %
Fat 2.2 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.5 g
Carbohydrate 25.3 g
Fiber 0.0 g
Cholesterol 41 mg
Iron 0.0 mg
Sodium 251 mg
Calcium 0.0 mg