Texan Chicken and Rice

Texan Chicken and Rice
Servings: 8 Cook 20 mins


  • 1 tablespoon Canola oil
  • 1 pound chicken breasts, boneless and skinless, cut into 1-inch chunks
  • 1 1/2 cups low-sodium barbecue sauce
  • 1 cup water
  • 1 10 ounce package frozen corn, thawed
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 1 cup instant rice (Note: brown rice will have a different cooking time)

Make It

1. In a large skillet, heat oil. Add chicken and brown for 4 to 5 minutes over medium flame, turning often. Add barbecue sauce, water, corn, and peppers. Bring to boil, then reduce heat, cover, and simmer for 5 minutes.

2. Remove from heat and stir in instant rice. Cover and let stand for 5 to 7 minutes, until rice is fluffy.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 277, Fat, total (g): 6, chol. (mg): 48, sat. fat (g): 1, carb. (g): 33, fiber (g): 2, pro. (g): 21, Percent Daily Values are based on a 2,000 calorie diet.