Chicken and Yellow Rice

Chicken and Yellow Rice
Recipe type: Chicken
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 8 pieces of Chicken or 1 Fryer cut up
  • 1 medium Onion, chopped
  • ½ Green Pepper, chopped
  • 2 cloves Garlic, minced
  • 1 Bay Leaf
  • 1 Envelope VIGO Flavoring and Coloring,
  • 1 lb. Long Grain Rice
  • 4 oz. jar diced Pimiento Peppers, drained
  • Small can Peas, drained
  • 6 oz. VIGO Olive Oil
  • Salt
  • ½ C Sangria
  • 1 qt. Water
  1. Brown thawed Chicken in Olive Oil on each side.
  2. Place Chicken on paper towel while you sauté vegetables.
  3. Sauté chopped Onions, Green Pepper and Garlic in remaining oil in pan.
  4. Add Water, Bay Leaf, Salt and stir well.
  5. If you are using Flavoring Packet, add it here.
  6. Add Chicken and bring to a boil.
  7. Reduce heat and simmer for 10 min. with lid on.
  8. Bring to a boil again and add Rice and ½ C. Sangria
  9. I add small can peas and carrots and Pimientos here.
  10. Let return to a boil.
  11. Turn down heat, put lid on and continue slow cooking for 20 min.
  12. When done add Peas and Pimientos to garnish.
Karen Martin Notes
I used thawed chicken tenderloins for the chicken.
I substituted (2) 8 oz packages of Vigo Low Sodium Yellow Rice with Flavoring for the flavor packet and 1 lb of long grain rice.
I used the smallest size can of peas and carrots instead of just peas.
I used extra virgin olive oil, light.
I started out with 1 tsp of salt and seasoned to taste
I substituted White Grape Juice for Sangria
I added the peas, carrots and pimentos with the rice instead of as garnish.


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