PEPPER CHICKEN AND RICE

Pepper Chicken and Rice image

Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

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Ingredients

1-1/2 pounds boneless skinless chicken breasts, thinly sliced
1 cup chopped onion
1/4 cup canola oil
1 cup uncooked long grain white rice
1 can (28 ounces) stewed tomatoes
1/2 cup soy sauce
1 tablespoon chicken bouillon granules
3/4 teaspoon salt-free herb and spice seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 medium green peppers, cut into 1-inch pieces
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons cornstarch
2 tablespoons water

Steps:

In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute. , Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes. , Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 429 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 2282mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.