1 (16-ounce) package frozen pepper stir-fry (such as Birds Eye)
1 cup uncooked rice
1 (14 1/2-ounce) can diced tomatoes, undrained
1/2 teaspoon dried rosemary
1/2 cup dry sherry
1 cup water
2 tablespoons drained capers
2 tablespoons minced fresh parsley
How to Make It
Heat oil in a Dutch oven over mediumhigh heat. Sprinkle chicken with salt and pepper; add chicken to pan. Cook 2 to 3 minutes on each side or until browned.
Add pepper stir-fry and next 5 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 22 minutes or until liquid is almost absorbed. Stir in capers and parsley. Cover and let stand 5 minutes.