Chicken Creole

This recipe was previously featured on the Minute® Boil-in-Bag package in 1994.

Makes 4 Servings


1 cup Minute® White Rice, uncooked
1 Tbsp vegetable oil
4 boneless skinless chicken breasts
1 onion, sliced
1 small green pepper, cut into thin strips
1 cup (4 oz.) diced boiled ham
1 can (8 oz.) stewed tomatoes
2 Tbsps tomato paste
1 tsp hot pepper sauce
chopped parsley (optional)


  • PREPARE rice as directed on package.
  • MEANWHILE, heat oil in large skillet. Add chicken; brown on both sides. Move chicken to side of skillet. Add onion, green pepper and ham; cook and stir until vegetables are tender.
  • STIR in tomatoes, tomato paste and hot pepper sauce. Bring to boil. Reduce to low heat; cover and simmer 10 minutes or until chicken is cooked through.
  • SERVE chicken mixture over rice. Sprinkle with parsley.