Quick and Colorful Chicken and Peppers Skillet

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3 strips bacon

2 cloves garlic, minced

1 Lb. boneless, skinnless chicken breast, cut into one inch cubes

1 can petite-diced tomatoes with juice

1 cup water

1 chicken boullion cube

1/4 teaspoon cayenne

1 -16 oz. package frozen mixed peppers, thawed

2 cups instant rice

 

Chop and cook bacon slices until crisp.

Add minced garlic and chicken. Cook over medium-high heat about 5 minutes, or until chicken is no longer pink.

Add tomatoes with juice, water, boullion and cayenne. Bring to boil.

Add thawed peppers. Simmer 3 minutes.

Stir in instant rice. Cover and remove from heat. Let stand 5 minutes.

Fluff and serve.

Serves 6.

 

 

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