4 Boneless, Skinless Chicken Breasts
1 tablespoon olive oil,br> 1 medium onion, chopped
1 box (6.8 ounces) Spanish rice mix
1 can (14.5 ounces) diced tomatoes, undrained
1 cup frozen peas, thawed

In large nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 2 minutes.,br> Meanwhile, remove seasoning packet from rice mix and set aside. Add rice mix to skillet and cook, stirring constantly, 2 minutes. Add seasoning packet, tomatoes and water according to package instructions; bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
Stir in chicken and peas. Increase heat to medium; cover and cook until heated through, about 3 minutes.

Serves 4

Please explain how this recipe allows four chichen breasts to cook about three (3) minutes until heated through????? Something is very wrong with instructions. It will be raw... Left by: sally (23 Feb 2010)

Please explain how this recipe allows four chichen breasts to cook about three (3) minutes until heated through????? Something is very wrong with instructions. It will be raw... Left by: sally (23 Feb 2010)

Left by: sally (23 Feb 2010)