• Lemon Garlic Chicken And Rice

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    • 4 x skinless, boneless chicken breast halves
    • 1 tsp paprika Salt and pepper (optional)
    • 2 Tbsp. margarine or possibly butter
    • 2 clv garlic, chopped
    • 1 pkt (6.9 ounces) Chicken Flavor Rice-a Roni
    • 1 Tbsp. lemon juice
    • 1 c. minced red or possibly green bell pepper
    • 1/2 tsp grated lemon peel
    • 2 1/4 c. water


    1. Sprinkle chicken with paprika, salt and pepper.
    2. In a large skillet, heat margarine overmedium-high heat.
    3. Add in chicken and garlic; cook 2 min on each side or possibly till browned. Remove from skillet, set aside, reserving drippings.
    4. Keep hot.
    5. In same skillet, saute/fry rice-a-roni fold in reserved drippings over medium heat till vermicelli is golden. Stir in 2 1/4 c. water, lemon juice and the seasoning from the rice-a roni. Top rice with chicken; bring to a boil over high heat.
    6. Cover; reduce heat. Simmer 10 min. Stir in red red pepper and lemon peel. Cover and continue to simmer 10 min or possibly till liquid is absorbed, rice is tender and chicken is no longer pink inside.
    7. Makes 4 servings..

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