5 skinless, boneless chicken breast halves
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons margarine or butter
2 cloves garlic, minced
1 (6.9 ounce) package chicken flavor Rice-A-Roni
2 tablespoons lemon juice
1 cup chopped red or green bell pepper
1/2 teaspoon grated lemon peel
Sprinkle chicken with paprika and salt and pepper. In large skillet, heat margarine over high heat. Add chicken
and garlic; cook 2 minutes on each side or until browned. Remove chicken from skillet and set aside, reserving
drippings. Keep warm.
In same skillet, sauté rice-vermicelli mixture in reserved drippings over medium heat until vermicelli is
light brown; add lemon juice with 2 1/4 cups hot water and contents of seasoning
packet. Bring to a boil; cover,
reduce heat and simmer 10 minutes. Stir in red pepper and lemon peel. Top rice with
chicken. Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is
tender and chicken is cooked through. Makes 5 servings.
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