Ingredients

• 3 tablespoons Blue Bonnet®-stick, divided
• 2 pounds skinless chicken thighs, rinsed, patted dry
• 1 pkg (6.4 oz each) Mexican rice with seasoning mix
• 2-1/4 cups water
• 1/8 teaspoon Gebhardt® Chili Powder
•   Chopped fresh parsley, optional

Directions

1. Melt 2 tablespoons Blue Bonnet in medium skillet over medium-high heat. Add chicken; cook 8 minutes or until browned on all sides. Remove chicken from skillet; set aside.
2. Melt remaining 1 tablespoon Blue Bonnet in same skillet. Stir in contents of rice packet and seasoning mix. Add water and chili powder; stir. Return chicken to skillet. Bring to a boil over high heat. Reduce heat to medium-low; cover. Simmer 25 minutes, or until chicken pieces are no longer pink in centers and juices run clear (180°F).
3. Remove from heat; let stand 5 minutes before serving. Garnish with parsley, if desired.

Nutrition Facts

Amount per Serving

Calories

525

% Daily Value*

Total fat

36%

23 g

Saturated fat

29%

6 g

Cholesterol

48%

144 MG

Sodium

34%

804 MG

Carbohydrate

11%

33 g

Dietary fiber

6%

2 g

Sugars

0%

2 g

Protein

89%

44 g

Vitamin A

14%

Vitamin C

32%

Calcium

4%

Iron

19%