Spanish Chicken and Rice from Birds Eye®

Spanish Chicken and Rice from Birds Eye®

1 Review 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Birds Eye®

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Review (1)

Rate This Recipe
Diana71
1

Diana71

Super quick and easy dish! Loved it...used it as an additional entre to our Mexican dinner night and paired it with tamales. The chicken was very well seasoned, and the rice was perfect. It's hard to make a Spanish chicken and rice dish well, and I think this more than hit the mark. Loved the use of the frozen sofrito...it was made w/fresh ingredients and I usually by the canned stuff. This was SO MUCH BETTER. Great job, Birds Eye, and thank you!!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 273 cal
  • 14%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 14.4 g
  • 5%
  • Protein
  • 19.5 g
  • 39%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

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