Chicken Breast Recipes » Chicken and Rice » Caribbean Chicken Tenders with Vegetable Brown Rice

Caribbean Chicken Tenders with Vegetable Brown Rice

Brown rice is prepared with low-sodium beef broth, water, Caribbean citrus seasoning, and salt. Peas, chopped bell pepper, and thinly sliced green onion are stirred into rice and dish is finished cooking. Chicken tenders are seasoned with citrus seasoning and placed under broiler until cooked through. Chicken tenders are served with vegetable brown rice and garnished with green onion.

Ingredients -

2 cups Low-Sodium Beef Broth
3/4 cup Cold Water
2 teaspoons Caribbean Citrus Seasoning
3/4 teaspoon Coarse Salt
1 cup Uncooked Brown Rice
1 cup Frozen Peas, thawed
1 Small Yellow Bell Pepper, cored, seeded, chopped
4 Green Onions, thinly sliced
1 pound Chicken Tenders

Preparation:

1. Bring to a boil the beef broth and 3/4 cups of water in a large saucepan.

2. Add 1 teaspoon of the seasoning, 1/2 teaspoon of salt and the brown rice and stir well.

3. Turn the heat to low, cover and cook for 30 minutes.

4. Stir and add the peas, bell pepper and 2 green onions.

5. The rice is finished when it is tender and the liquid is absorbed, which takes about 15 minutes.

6. Turn the oven to broil.

7. Spray the broiler pan with nonstick cooking spray.

8. Sprinkle the remaining seasoning on the chicken tenders and broil for 3 minutes.

9. Turn the chicken over and continue broiling for another 2 to 3 minutes or until the internal temperature of the chicken is 160 degrees.

10. Serve the chicken with the rice and remaining green onion.

Chicken Breast Recipe Tip
Caribbean Citrus Seasoning

	Salt free blend of a dozen spices including black pepper, allspice, cinnamon, ginger, nutmeg, coriander mixed with bits of onion, sugar and citrus. Available with other spices.

Chicken Breast Recipe Tip
Yellow Bell Pepper

	The bell pepper is a sweet pepper with a very mild flavor. Some bell peppers will have a slightly bitter taste. Bell peppers are available in most supermarkets in green, red, yellow, and sometimes orange. The peppers can be eaten raw, and are a favorite for creating salads. They are loaded with vitamins A and C. The peppers should be stored in the refrigerator, wrapped loosely in a plastic bag. They will last about a week before they begin to deteriorate.

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