Author Notes: The 'Black-eyed Pea & Saffron Rice #' is an easy go to meal when you want something that satisfies like Sunday dinner on a Tuesday night. —Gina aka Ms. L'Amour
pounds chicken breast, cubed
ounces blackeyed peas, canned (drained)
ounces saffron yellow rice, package (Mahatma)
cup yellow onion, diced
cups chicken broth
In This Recipe
- Heat cooking oil and add seasoned chicken (salt & pepper to taste) and onion. Cook until chicken cubes are seared.
- Add rice, chicken broth and beans and stir. Bring to a boil, reduce heat to medium and cover, cooking for roughly 15 minutes or until chicken is done and rice is soft and fluffy.