Fiery Chicken and Rice Stew

Oxmoor House
You can substitute 2 teaspoons of bottled minced garlic for the garlic cloves.
4 servings (serving size: 1 1/4 cups stew and 1/2 cup rice)


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1 (5-ounce) package yellow rice mix (such as Vigo)
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
4 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1 tablespoon balsamic vinegar
1 teaspoon dried Italian seasoning
1/4 teaspoon ground red pepper


Prep: 10 Minutes
Cook: 25 Minutes

Prepare rice according to package directions, omitting salt and fat.

Sprinkle chicken evenly with salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 5 minutes or until browned, turning occasionally. Add onion, green bell pepper, and garlic; cook 5 minutes. Add broth and remaining 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice.

Created date

March 2010

Nutritional Information

Calories 307
Fat 5.8 g
Satfat 1.3 g
Protein 27.6 g
Carbohydrate 36.1 g
Cholesterol 94 mg
Iron 3.6 mg
Sodium 935 mg
Caloriesfromfat 17 %
Fiber 2.1 g
Calcium 49 mg