Chicken & Rice with Pigeon Peas

Chicken & Rice with Pigeon Peas

  • Recipe Serves: 8
  • Prep Time 20 min
  • Cook Time 30 min

Ingredients:

  • 1 Tbsp. Country Crock® Spread
  • 5 ounces chorizo sausage, chopped
  • 1 cup chopped shallots
  • 1 large green bell pepper, finely chopped
  • 2 cups uncooked rice
  • 4 cups water
  • 2 cups pasta sauce
  • 1 can (15 oz.) pigeon peas, drained
  • 4 cups shredded rotisserie chicken
  • 1/4 cup finely chopped fresh cilantro, divided
  • 1/3 cup crumbled queso fresco

Directions:

  1. Melt Country Crock® Spread in 6-quart heavy saucepan or Dutch oven over medium-high heat and cook chorizo, shallots and green pepper, stirring occasionally, 3 minutes or until vegetables are crisp-tender. Reduce heat to medium, then stir in rice and cook 1 minute.
  2. Stir in water, sauce and pigeon peas. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
  3. Stir in chicken and 2 tablespoons cilantro. Sprinkle with cheese and remaining 2 tablespoons cilantro.

Cost per recipe*: $14.81.

Cost per serving*: $2.46.

*Based on average retail prices at national supermarkets.

See nutrional information for sodium content.

Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 480
Calories from Fat 110
Total Fat 12 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 710 mg
Total Carbs 55 g
Dietary Fiber 5 g
Sugars 6 g
Protein 34 g
Vitamin A 8 %
Vitamin C 50 %
Calcium 10 %
Iron 25 %
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