- 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
How to Make It
Hands On: 15 minutes
Total: 40 minutes
Cook chicken in hot oil in large skillet over medium-high heat 6 minutes, or until browned on all sides. Remove from skillet.
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.
Cook 20 to 25 minutes, or until chicken drumsticks are no longer pink in centers (180F) and rice is tender.