Lemon Garlic Chicken & Rice

(25 Ratings)
Recipe Yield: 4


  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons margarine, butter or spread with no trans fat, divided
  • 1 (6.9-ounce) package RICE-A-RONIĀ® Chicken & Garlic Flavor
  • 2 teaspoons lemon juice
  • 1 medium red and/or green bell pepper, chopped

Preparation Steps

  1. Sprinkle chicken with paprika and black pepper; set aside. In large skillet over medium heat, melt 1 tablespoon margarine. Add chicken; cook 2 minutes on each side. Remove from skillet; set aside.
  2. In same skillet over medium heat, saute rice-vermicelli mix with remaining 1 tablespoon margarine until vermicelli is golden brown.
  3. Slowly stir in 2 cups water, lemon juice and Special Seasonings; bring to a boil. Place chicken over rice. Reduce heat to low. Cover; simmer 15 minutes.
  4. Stir in bell pepper. Cover; cook 5 more minutes or until rice is tender and chicken is no longer pink inside.