Rice and pigeon peas make a tasty backdrop for this smoky, tomato-y chicken skillet dish.
Provided by My Food and Family
Categories Beans
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 min. or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
- Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
- Reduce heat to low; simmer 20 min. or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
Nutrition Facts : Calories 660, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 1.5 mg, Sodium 1020 mg, Carbohydrate 67 g, Fiber 5 g, Sugar 4 g, Protein 44 g
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