Chicken and Cajun Rice

By dashy_65

Ingredients

• 4 boneless, skinless chicken breast halves
• 3/4 t. cajun seasoning
• 1 C. uncooked inst. white or brown rice
• 1 C. chopped onion
• 1 med. green bell pepper, chopped
• 1 C. hot water
• 1 (14 1/2 oz) diced tomatoes, drained
• 2 t. chicken flavor inst. bouillon
• hot pepper sauce, if desired

Details

Servings 4

Preparation

Step 1

Spray skillet or dutch oven with Pam. Heat over med-high heat until hot. Add chicken; cook 3 mins. on each side or until browned. Remove skillet from heat. Remove chicken from skillet; place on plate. Sprinkle with 1/4 t. Cajun seasoning. Cover to keep warm.

Add rice to skillet; cook and stir over med-high heat for 1 1/2 to 2 mins. or until golden brown. Add onions and pepper; cook and stir 1 min. Stir in water, tomatoes, bouillon and remaining 1/2 t. cajun seasoning until thoroughly mixed.

Arrange chicken over rice mixture. Pour any juices from plate over chicken. Reduce heat to low: cover tightly and cook 8 to 10 mins or until lqd. is absorbed, chicken is fork tender and its juices run clear. I would cook a lot longer.

260 cal, 4g fat, 780mg sod, 29g carb, 2g fib, 28g prot.