“Believe it or not, I found this recipe in a magazine when I was in high school nearly 20 years ago and it was attributed to Dick Van Patten. It's easy and tastes great!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dredge chicken in flour; shake off excess.
  2. Spray large skillet with cooking spray; add oil. Brown chicken in oil; remove from skillet and set aside.
  3. Add green pepper, onion and garlic and saute 5 minutes; add mushrooms and saute additional 3 minutes. Stir in tomatoes, water, Italian seasoning, salt, pepper and red pepper. Bring to a boil and stir in rice. Return chicken to pan.
  4. Cover and cook over low heat 30 minutes or until tender and all liquid is absorbed.

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