15 mins. to Prepare
35 mins. Cooking Time
0 mins. Standing Time
50 mins. Total
COMBINE water and bouillon in liquid measuring cup; stir into rice mixture. Add herb seasoning and saffron. Bring to a boil; reduce heat to medium. Cover; cook for 20 to 25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast.
FOR FREEZE AHEAD:
PREPARE as above. Cover; freeze for up to 4 months.
PREHEAT oven to 350° F.
BAKE for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave for 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles.
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I made this dish for my family and everyone loved it even my picky eaters! I did add a little cilantro. :) It was a fantastic meal I will definatly make again.
Easy to make and very tasty!
I did a few things differently. Instead of using whole chicken breasts, I cut them up and cooked it, and then added the rice, veggies, etc. I also used real saffron, which I paid ten dollars for and got an otherwise empty bottle with a partially filled baggie at the bottom. So next time, instead of using saffron, I'll just get one of those packages of Spanish/yellow rice that's already seasoned with the saffron. They cost like fifty cents.
This was good but I added sun dried tomatoes and crab meat and then it was really good. you can make this recipe vegitarian and its still super lucsious.
This recipe was very good. My family thoroughly enjoyed, however for the chicken, I used blackened seasoning to give it a spicier taste.
This recipe was so good. Try it for yourself.