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
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Ingredients
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2 pounds
chicken breast, cubed
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15 ounces
blackeyed peas, canned (drained)
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16 ounces
saffron yellow rice, package (Mahatma)
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1 cup
yellow onion, diced
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2.5 cups
chicken broth
Directions
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Heat cooking oil and add seasoned chicken (salt & pepper to taste) and onion. Cook until chicken cubes are seared.
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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.
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