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Orange-Cumin Chicken and Vegetables




Source of Recipe


Pillsbury


List of Ingredients




2 cups uncooked instant white rice, if desired
2 cups water, if desired
1 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
4 (4 to 6-oz.) boneless skinless chicken breast halves
1/4 cup Old El Paso® Thick 'n Chunky Salsa
1 teaspoon cornstarch
1/2 teaspoon cumin
1 tablespoon oil
1 red bell pepper, cut into thin strips
1 (9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas
3/4 cup orange juice


Recipe



1. Cook rice in water as directed on package. Cover to keep warm.
2. Meanwhile, in small bowl, combine coriander, salt and pepper; mix well. Rub mixture on all sides of chicken breast halves. Discard any remaining seasoning mixture. In another small bowl, combine salsa, cornstarch and cumin; mix well.
3. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add bell pepper and sugar snap peas; cook and stir 4 minutes.
4. Reduce heat to medium-low. Add 2 tablespoons of the orange juice; cover and cook 6 minutes or until chicken is fork-tender and juices run clear, and vegetables are crisp-tender. Remove chicken from skillet; cover to keep warm.
5. Add salsa mixture and remaining orange juice to skillet; mix well. Bring to a boil. Cook until slightly thickened, stirring occasionally.
6. Cut chicken crosswise into 1/2-inch slices. Arrange chicken on individual plates. Spoon vegetable mixture over chicken. Serve with rice.