RCI-MT.004.0246.001
Chicken with Rice and Peas
Makes 6 servings
Prep35 min
Cook75 min
Total110 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- 1½ pounds
- 2 cups
- garlic2 clovesminced
- ½ teaspoon
- ½ teaspoon
- drained and chopped sun-dried tomatoes in oil½ cup
- x 10-ounce package frozen green peas or one 16-ounce can green peas1 unitdrained
- 1 teaspoon
- 2 tablespoons
- 1½ cups
- 3 cups
Method
1
Heat olive oil in a large skillet over medium-high heat. Season chicken tenders with salt and ground black pepper, then add them to the skillet and cook for 5-6 minutes per side until golden brown and cooked through.
12 minutes
2
Remove the cooked chicken from the skillet and set aside on a plate. Add sliced mushrooms to the same skillet and sauté for 3-4 minutes until they release their moisture and begin to soften.
4 minutes
3
Stir in the minced garlic and dried oregano, cooking for about 1 minute until fragrant. Add the drained sun-dried tomatoes and stir to combine.
1 minutes
4
Bring the mixture to a simmer, stirring constantly for 2-3 minutes until the sauce thickens slightly.
3 minutes
5
Return the cooked chicken tenders to the skillet and add the drained green peas. Stir gently to combine all ingredients and heat through for 2-3 minutes.
3 minutes
6
Serve the chicken, mushroom, and pea mixture over the hot cooked rice, spooning sauce over each portion.