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 caloriescarbohydrate: 14.4 gcholesterol: 64.5 mgfat: 14.8 gfiber: 1.1 gprotein: 19.5 gsaturatedFat: 3.7 gservingSize: -sodium: 662.4 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Spanish Chicken and Rice from Birds Eye®
Directions
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Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
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.