2 tablespoons Pure Wesson® Vegetable Oil
8 chicken drumsticks (8 drumsticks = 2-1/2 lb)
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 cup frozen green peas
1 cup water
1 pkg (6.3 oz each) mushroom & herb rice pilaf mix
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 27 g | 42% |
| Saturated Fat | 6 g | 31% |
| Cholesterol | 250 mg | 83% |
| Sodium | 906 mg | 38% |
| Carbohydrate | 53 g | 18% |
| Dietary Fiber | 6 g | 23% |
| Protein | 51 g | 102% |
| Vitamin C | 17 mg | 28% |
| Calcium | 69 mg | 7% |
| Iron | 4 mg | 22% |
| Vitamin A | 1399 iu | 28% |
| Calories | 662 kcal | 33% |
| Sugars | 7 g | 1% |
Heat oil in large skillet over medium-high heat until hot. Add drumsticks and cook 6 minutes or until browned, turning several times. Remove drumsticks from skillet.
Add tomato sauce, undrained tomatoes, peas, water and rice with seasoning packet to skillet; mix well. Top with drumsticks. Bring to a boil over high heat. Reduce heat to low; cover with lid.
Cook 20 to 25 minutes or until drumsticks are no longer pink in center (180°F) and rice is tender.
Chicken with Mushroom Rice Pilaf
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