Skillet Chicken & Rice
You'll need less than 45 minutes, some chicken broth, chicken, rice, and your family’s favorite frozen vegetable combination, to make a delectable one-skillet meal.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into cubes
1.75 cups Swanson® Chicken Broth
0.5 teaspoon dried basil leaves, crushed
0.5 teaspoon garlic powder
0.75 cup uncooked long grain white rice
1 package (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
1.75 cups Swanson® Chicken Broth
0.5 teaspoon dried basil leaves, crushed
0.5 teaspoon garlic powder
0.75 cup uncooked long grain white rice
1 package (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
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.
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.
Skillet Chicken & Rice
You'll need less than 45 minutes, some chicken broth, chicken, rice, and your family’s favorite frozen vegetable combination, to make a delectable one-skillet meal.
Directions
Print
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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into cubes1.75 cups Swanson® Chicken Broth0.5 teaspoon dried basil leaves, crushed0.5 teaspoon garlic powder0.75 cup uncooked long grain white rice1 package (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
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