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How to Make Flan
Peruvian Arroz con Pollo
Baked Chicken and Rice with Autumn Vegetables
chicken drumsticks or thighs (1 1/4 lb), skin removed
package (6 oz) original-flavor long-grain and wild rice mix
cups 1 1/2-inch cubes peeled butternut squash
medium zucchini, cut lengthwise in half, then cut crosswise into 3/4-inch slices
medium red bell pepper, cut into 1-inch pieces (1 cup)
cup garlic-and-herb spreadable cheese
Heat oven to 425°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.
To save minutes on prep time, cut veggies the night or morning before you’re planning to serve this casserole. Cover and store in the refrigerator.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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