4
Servings
Prep Time
15 Min
Cook Time
35 Min
  • 1 tablespoon vegetable oil
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
  • 1 cup (about 3 ounces) sliced fresh mushrooms
  • 3/4 cup long-grain white rice
  • 3/4 cup chopped onion
  • 1 clove garlic, finely chopped
  • 2 cups water
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • WHERE TO BUY
  • 1/2 teaspoon Italian herb seasoning
  • 1/8 teaspoon ground saffron or turmeric
  • 1 1/2 cups loose-pack frozen peas
  • 1/4 cup sliced roasted red bell pepper or pimiento
Step 1
<b>HEAT</b> oil in large skillet over medium-high heat. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet; keep warm. Add mushrooms, rice, onion and garlic to skillet; cook, stirring occasionally, until rice is golden brown.<BR><BR><b>COMBINE</b> water and bouillon in liquid measuring cup; stir into rice mixture. Add herb seasoning and saffron. Bring to a boil; reduce heat to medium. Cover; cook for 20 to 25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast.<BR><BR><b>FOR FREEZE AHEAD:<br>PREPARE</B> as above. Cover; freeze for up to 4 months.<BR><BR><b>PREHEAT</b> oven to 350° F.<BR><BR><b>BAKE</b> for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave for 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles.

Nutrition Information

383.30 Kcal

  • protein

    37.82 Grams

  • carbohydrates

    38.17 Grams

  • sodium

    673.30 Milligrams

  • fat

    7.63 Grams