Recipe: Chicken with Black-Eyed Peas and Rice

CHICKEN WITH BLACK-EYED PEAS AND RICE

1 tablespoon olive oil or vegetable oil
1/2 to 1 pound boned and skinned chicken breast halves cut in 1 1/2-inch pieces
1 medium onion, chopped
1 clove garlic, minced
1 (14 ounce) can or carton ready-to-serve chicken broth
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon dried oregano or thyme
1/8 teaspoon ground red pepper (cayenne)
3/4 cup long-grain white rice, uncooked
1 cup frozen corn
1 (15 ounce) can black-eyed peas, drained
chopped fresh parsley (optional, for garnish)

Heat oil in large skillet over Medium-High heat until hot. Add chicken, onion and garlic; cook and stir until chicken is browned.

Stir in broth, Worcestershire sauce, salt, oregano and ground red pepper. Bring to a boil. Reduce heat to Medium-Low. Stir in rice; cover and cook 10 minutes.

Stir in corn and black-eyed peas; cover and cook an additional 10-15 minutes or until liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsley.

Serves 4 (1 3/4 cups per serving)

Servings: 4
Source: Casseroles and Easy Skillet Meals by Pillsbury