Categories: Main Dish
Ingredients
- 4 skinless, boneless chicken breasts
- 1 teaspoon paprika
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 package Rice-a-Roni Chicken Flavor
- 2 1/4 cups water
- 1 tablespoon lemon juice
- 1 cup red or green bell pepper, chopped
- 1/2 teaspoon lemon peel, grated
- Salt
- Pepper
Directions
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Sprinkle chicken with paprika, salt and pepper.
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In a large skillet, melt butter over medium-high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove from skillet; set aside and reserve drippings. Keep warm.
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In same skillet, saute rice-vermicelli mix in reserved drippings over medium heat until vermicelli is golden brown.. Stir in 2 1/4 cups water, lemon juice, and seasoning packet. Top rice with chicken and bring to a boil over high heat.
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Cover and reduce heat. Simmer 10 minutes. Stir in pepper and lemon peel.
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Cover, continue to simmer 10 minutes or until liquid is absorbed, rice is tender, and chicken is no longer pink in the center.