Chicken With Black-Eyed Peas & Yellow Rice

Enjoy this recipe when you’ve got a craving for old-fashioned soul food.

Prep/Cook Time: 35 Minutes, Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped red onion, plus more (finely chopped) for garnish
• 1½ pounds chicken breast tenderloins
• 2 cloves garlic, minced
• 1 14-ounce can reduced-sodium chicken broth
• ½ teaspoon poultry seasoning
• ¼–½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper
• ¾ cup saffron-flavored yellow rice mix
• 1 15-ounce can black-eyed peas, rinsed and drained
• 1 tablespoon snipped fresh thyme, plus more for garnish

Directions

1. Heat oil in a 12-inch skillet over medium heat. Add onion; sauté about 4 minutes or until tender. Add chicken and garlic; cook about 4 minutes more or until chicken is browned, turning once.
2. Stir in broth, poultry seasoning, black pepper and crushed red pepper. Bring mixture to a boil.
3. Stir in uncooked rice mix; reduce heat. Cover and cook about 10 minutes or until rice is almost tender.
4. Stir in black-eyed peas and thyme. Cover and cook about 10 minutes or until heated through and liquid is absorbed. If desired, garnish with red onion and thyme.

Nutritional Information

Per Serving: 280 Calories, Total Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Carbohydrates: 28 g, Fiber: 4 g, Protein: 32 g, Sodium: 641 mg

© Dotdash Meredith. All rights reserved. Used with permission.