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20 minute dinner recipes

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Spicy Rice


From the Deep South comes this spicy rice full of vegetables and chicken. Feel free to adjust the amount of hot sauce and cayenne pepper according to taste.

6 servings | Active Time: 40 minutes | Total Time: 40 minutes



  1. Heat oil in a 4-quart saucepan over medium-high heat. Add garlic and sauté for 30 seconds. Add chicken and sauté until flesh is opaque, about 3 minutes. Transfer the chicken to a plate and set aside.
  2. Add scallions, celery and bell peppers and sauté until softened, about 2 minutes. Add rice and stir for 1 minute. Add broth, tomatoes and their juice, chili powder, hot pepper sauce, basil, oregano, cayenne and cumin. Bring to a boil, stirring. Reduce heat to low, cover and simmer for 25 minutes. Add the frozen peas and chicken and cook until heated through, about 1 minute. Season with salt.


Per serving : 297 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 43 mg Cholesterol; 41 g Carbohydrates; 22 g Protein; 4 g Fiber; 291 mg Sodium; 504 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 2 very lean meat, 1/2 fat