CHICKEN, BROWN RICE, AND VEGETABLE SKILLET

CHICKEN, BROWN RICE, AND VEGETABLE SKILLET image

Categories Chicken

Yield 5 servings

Number Of Ingredients 15

Previous Next

2 tablespoonsdried porcini mushrooms
2 teaspoonsolive oil
1/2 cupchopped onion
1/2 cupsliced celery
1/2 cupbite-size strips red or green sweet pepper
1 14-ounce canreduced-sodium chicken broth
1 1/2 cupsinstant brown rice
4 mediumcarrots, cut into matchstick-size strips
2 cupschopped cooked skinless chicken breast (10 ounces)
1 13 3/4- or 14-ounce canartichoke hearts, drained and halved
1 teaspoonpoultry seasoning
1/2 teaspoongarlic-and-herb salt-free seasoning blend
1/4 teaspoongarlic powder
1/4 teaspoonsalt
1/4 teaspoonground black pepper

Steps:

1. Place mushrooms in a small bowl; add enough boiling water to cover. Let stand for 5 minutes. Drain well; snip mushrooms and set aside. 2. In a very large skillet, heat oil over medium heat. Add onion, celery, and sweet pepper; cook about 4 minutes or until tender, stirring occasionally. 3. Add broth and mushrooms to skillet. Bring to boiling. Stir in uncooked rice. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in carrots. Cook, covered, for 5 minutes more. Stir in chicken, artichokes, seasoning blend, garlic powder, salt, and black pepper. Heat through. Makes 5 (1 1/3-cup) servings.