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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a 12-inch skillet over medium heat. Add onion; sauté about 4 minutes or until tender. Add chicken and garlic; cook about 4 minutes more or until chicken is browned, turning once.
Stir in broth, poultry seasoning, black pepper and crushed red pepper. Bring mixture to a boil.
Stir in uncooked rice mix; reduce heat. Cover and cook about 10 minutes or until rice is almost tender.
Stir in black-eyed peas and thyme. Cover and cook about 10 minutes or until heated through and liquid is absorbed. If desired, garnish with red onion and thyme.