Skillet Chicken and Rice
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A skillet supper Southwestern-style sports seasoned, stir-fried chicken strips, rice and mixed vegetables simmering in Pace® Picante and chicken broth. Stir together, cover and let simmer until done.
Ingredients
1 tsp. cumin
.13 tsp. garlic powder
1 lb. skinless, boneless chicken breast
2 tbsp. vegetable oil
1 c. regular long-grain white rice
1 can Campbell's® Condensed Chicken Broth
1 1/4 c. water
1/2 c. Pace® Picante Sauce
2 c. mixed vegetables
Instructions
Mix the cumin and garlic. Season chicken with the cumin mixture.
Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the chicken and cook until it's well browned on both sides, stirring often. Remove chicken from the skillet.
Heat the remaining oil. Add the rice and cook and stir until browned. Stir in broth, water and picante sauce. Heat to a boil. Cover and cook over low heat for 10 minutes.
Stir in the vegetables. Return chicken to the skillet. Cover and cook for 10 minutes or until cooked through.
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