Lemon-Garlic Chicken and Rice


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This complete meal has a delicious aroma and it's very filling.

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  • 4 boneless, skinless chicken breast halves (about 1 lb.)
  • 1/2 tsp. paprika
  • 1/8 tsp. black pepper
  • 2 Tbs. butter or margarine; divided
  • 1 6.9 oz. pkg. Rice-A-Roni Chicken and Garlic Flavor
  • 2 tsp. lemon juice
  • 1 medium red/or green bell pepper; chopped

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Sprinkle chicken with paprika and black pepper; set aside. In a large skillet over medium heat, melt 1 Tbs. of butter. Add chicken; cook 2 minutes on each side. Remove from skillet; set aside. In same skillet over medium heat, sauté rice-vermicelli mix with remaining 1 Tbs. margarine until vermicelli is golden brown.

Slowly stir in 2 C. water, lemon juice, and special seasonings; bring to a boil. Place chicken over rice. Reduce heat to low. Cover; simmer 15 minutes. Stir in bell pepper. Cover; cook 5 additional minutes or until rice is tender and chicken is no longer pink inside.

Yield: 4 servings

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