Ingredients
4
4 servings
- •4 skinless chicken thighs, or more to taste
- •1 pinch Creole seasoning, or more to taste
- •2 tablespoons butter
- •1 (15 ounce) can diced tomatoes with green chile peppers
- •1 cup water
- •1 (8 ounce) can tomato sauce
- •1 (6.8 ounce) package Spanish-style rice mix
Instructions
- Season chicken thighs with Creole seasoning.
- Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.
Nutritional Facts
Per 4 servings
- Calories: 400
- Carbohydrate: 42g
- Fat: 14g
- Fiber: 4g
- Protein: 27g
- Sugar: 5g
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