CHICKEN RICE SKILLET

Chicken Rice Skillet image

It's a high-five recipe when you prep 5, cook 5 and let stand 5 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

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Ingredients

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)

Steps:

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.
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.

Nutrition Facts : Calories 545, Carbohydrate 54 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 880 mg

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