SKILLET CHICKEN AND RICE
Ingredients
- 1 tbs vegetable oil
- 4 chicken breasts skinless boneless, cut into cubes
- 1 3/4 cups chicken broth
- 1/2 tsp basil leaves dried, crushed
- 1/2 tsp garlic powder
- 3/4 cyo long-grain white rice
- 1 pkg California blend vegetables
- paprika
Instructions
- Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
- Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.
- Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.
Notes
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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