Spanish Chicken and Rice from Birds Eye® recipe

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Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
1 (8 ounce) bag Birds Eye® Recipe Ready Sofrito
1 (10 ounce) bag Birds Eye® Steamfresh® Long Grain White Rice with Mixed Vegetables, cooked according to package directions
½ cup chicken broth
1 packet sazon seasoning blend
½ teaspoon salt

Nutrition Info

272.6 calories
carbohydrate: 14.4 g
cholesterol: 64.5 mg
fat: 14.8 g
fiber: 1.1 g
protein: 19.5 g
saturatedFat: 3.7 g
servingSize: -
sodium: 662.4 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.

  2. Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.

  3. Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.

Recipe Yield

4 servings

Recipe Note

Chunks of chicken and lots of veggies and rice with Sazon seasoning make a quick and delicious one-dish meal that's perfect for busy weeknights.

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