How To Make Citrus Chicken and Rice
Chicken and rice is cooked in one skillet and simmered in a combination of chicken stock, orange juice, onions, and parsley.
Preparation: 5 minutes
Cooking: 35 minutes
Total: 40 minutes
Serves:
Ingredients
- 4chicken breast,skinless, boneless
- 1¾cupsSwanson® Chicken Stock
- ¾cuporange juice
- 1mediumonion
- 1cupregular long-grain white rice,uncooked
- 3tbspfresh parsley,chopped
Instructions
-
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.
-
Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
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Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
Nutrition
- Calories: 545.53kcal
- Fat: 17.78g
- Saturated Fat: 5.07g
- Trans Fat: 0.18g
- Monounsaturated Fat: 7.37g
- Polyunsaturated Fat: 3.74g
- Carbohydrates: 49.97g
- Fiber: 0.65g
- Sugar: 6.76g
- Protein: 42.86g
- Cholesterol: 114.51mg
- Sodium: 263.42mg
- Calcium: 42.05mg
- Potassium: 683.91mg
- Iron: 2.23mg
- Vitamin A: 59.46µg
- Vitamin C: 29.29mg
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