Looking for a new way to serve chicken breasts? Try them cubed in this spiced rice pilaf, with sautéed veggies, chili powder and sliced almonds.
What You Need
Original recipe yields 4 servings
1 small yellow onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
2 tsp. chili powder
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
2 cups instant white rice, uncooked
1 tomato, chopped
1/4 cup currants
1/4 cup PLANTERS Sliced Almonds, toasted
2 green onions, sliced
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Let's Make It
Cook and stir yellow onions, carrots and celery in hot oil in large skillet on medium heat 5 to 7 min. or until crisp-tender. Add chicken and chili powder; cook and stir 8 to 10 min. or until chicken is done.
Add broth and water; bring to boil. Add rice, tomatoes and currants; stir. Remove from heat; cover. Let stand 5 min.
Top with nuts and green onions.
Serve the Meal With a Salad
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.