Ingredients
- 1 5-ounce package saffron-flavored yellow rice mix
- 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 1 14-1/2-ounce can diced tomatoes
- 1 14-1/2-ounce can reduced-sodium chicken broth
- 1/2 of a 14-ounce can (about 3/4 cup) artichoke hearts, drained and quartered (about 3/4 cup)
- 1/2 cup frozen baby sweet peas
- 1/2 of a 7.25-ounce jar roasted red sweet peppers, drained and cut into strips
- 2 tablespoons slivered almonds, toasted
Directions
-
Prepare rice according to package directions; set aside and keep warm. Meanwhile, in a large saucepan cook chicken, onion, and garlic in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink.
-
Add tomatoes, chicken broth, and artichoke hearts. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Add peas and red pepper strips. Cook 3 to 4 minutes more or until heated through.
- To serve, divide soup among individual serving bowls. Spoon a mound of the cooked rice in the center of each bowl. Sprinkle with almonds. Makes 4 main-dish servings.