Skip to content

Chick-Chick Rice

Chick-Chick Rice

Chick-Chick Rice

Lean protein and high fiber are the star attractions in this comforting casserole stuffed with plenty of veggies, instant rice and boneless, skinless chicken breasts.

Ingredients

  • 2 tsp. olive oil
  • 1 tsp. Extra Spicy Seasoning Blend
  • 12 oz. boneless, skinless chicken breasts, cut into small cubes
  • 15 oz. can reduced-sodium chicken broth
  • 16 oz. can chickpeas (garbanzo beans), rinsed and drained
  • 3 tbsp. Garlic & Herb Seasoning Blend
  • 1 finely chopped carrot
  • ½ red bell pepper, chopped fine
  • 1 ½ c. instant white rice
  • ½ medium onion, chopped fine

Directions

  1. Heat the oil in a medium saucepan over medium heat.
  2. When hot, add onion, carrot and red bell pepper.
  3. Cook 2 to 3 minutes.
  4. Stir in the chicken and both seasoning blends.
  5. Cook 4 minutes or until chicken is no longer pink on the surface and vegetables are tender.
  6. Add broth and bring to a boil over high heat.
  7. Stir in the chickpeas and rice.
  8. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed and rice is tender.
  9. For spicy version, add additional teaspoon of Extra Spicy Seasoning Blend.