Mm..chicken and rice...two of my favorite things. And, my kids too!
Chicken Rice Skillet
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 cups water
1 tablespoon margarine or butter
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
2 cups uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 ounces)
1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
2. Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed.
This recipe from www.BettyCrocker.com
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment