Minutes Prep time: 10
Minutes Total time: 25
Servings: 4
Difficulty: easy
12 Van de Kamp's® Crunchy Fish Sticks
1/2 cup chopped onion
1 cup diced red bell pepper
1/2 cup chicken broth
1 pkg (8 oz each) Spanish-style yellow rice, prepared according to package directions
1 cup Birds Eye® Sweet Garden Peas
1 tablespoon finely chopped fresh parsley
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 17 mg | 2% |
| Carbohydrate | 62 g | 21% |
| Cholesterol | 17 mg | 6% |
| Total Fat | 5 g | 8% |
| Iron | 4 mg | 20% |
| Calories | 344 kcal | 17% |
| Sodium | 1094 mg | 46% |
| Protein | 13 g | 26% |
| Saturated Fat | 1 g | 6% |
| Sugars | 5 g | 0 |
| Vitamin C | 67 mg | 112% |
Bake Crunchy Fish Sticks according to package directions; cut into bite-size chunks.
Meanwhile, heat oil in large nonstick skillet over medium-high heat and cook onion and pepper, stirring occasionally, 3 minutes or until just tender. Add chicken broth, prepared rice, peas and parsley. Continue cooking, stirring occasionally, 3 minutes or until heated through.
.
Gently add baked Crunchy Fish Sticks. Serve, if desired with lemon wedges.
30 Minute Paella
