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Knorr Chicken Rice with Vegetables

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  • 1 Tbsp. vegetable oil
  • 4 boneless, skinless chicken thighs, (about 1-1/4 lbs.)
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1 1/2 cups regular rice or converted
  • 3 cups water
  • 1 Tbsp. Knorr® Chicken flavor Bouillon
  • 3/4 cup diced carrot
  • 1/2 cup frozen green peas
  • 2 serrano chile, seeded and chopped (optional)

NUTRITIONAL INFORMATION

 

Amount per serving

Calories330
Calories from Fat60
Total Fat7g
Saturated Fat1.5g
Trans Fat0g
Cholesterol90mg
Sodium550mg
Total Carbs42g
Dietary Fiber2g
Sugars2g
Protein22g
Calcium4%
Iron15%
Vitamin C6%
Vitamin A60%

  • 1 In 4-quart saucepot, heat oil over medium-high heat and brown chicken. Add onion and garlic and cook, stirring frequently, until onion is almost tender, about 4 minutes. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Remove from heat and fluff rice with fork. Garnish, if desired, with chopped fresh cilantro.