Lemon Garlic Chicken & Rice

By Nanadi-2

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 pound)
• 1/2 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 2 tablespoons margarine, butter or spread with no trans fat, divide
• 2 cloves garlic, minced
• 1 (6.9-ounce) package RICE-A-RONI® Chicken Flavor
• 2 teaspoons lemon juice
• 1 medium red and/or green bell pepper, chopped

Details

Servings 1
Adapted from ricearoni.com

Preparation

Step 1

Sprinkle chicken with paprika and black pepper; set aside. In large skillet over medium heat, melt 1 tablespoon margarine. Add chicken; cook 2 minutes on each side. Remove from skillet; set aside.

In same skillet over medium heat, saute rice-vermicelli mix with remaining 1 tablespoon margarine until vermicelli is golden brown.

Slowly stir in 2 cups water, lemon juice and Special Seasonings; bring to a boil. Place chicken over rice. Reduce heat to low. Cover; simmer 15 minutes.

Stir in bell pepper. Cover; cook 5 more minutes or until rice is tender and chicken is no longer pink inside.

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