Chicken with Black-Eyed Peas & Yellow Rice

By Patlynn

chicken

Ingredients

• 1 tablespoon olive oil
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 1/2 pounds skinless chicken tenders
• One 14.5 ounce can reduced-sodium chicken broth
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 3/4 cup uncooked yellow rice
• One 15-ounce can black-eyed peas, drained
• 1 tablespoon chopped fresh thyme

Details

Servings 6

Preparation

Step 1

Warm the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and chicken and cook until the chicken is browned on both sides, about 4 minutes more.

Stir in the broth, poultry seasoning, black pepper, red pepper flakes, and salt. Bring mixture to a boil over high heat.

Stir in the rice. Reduce the heat to low, cover, and cook until the rice is almost tender, about 10 minutes.

Stir in the black-eyed peas and thyme. Cover and cook until heated through, about 10 minutes.