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)
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Steps
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.
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Purchase precut chicken for stir-fry from the meat department of your supermarket and save time.
Boost flavor when you stir in 2 teaspoons chicken bouillon granules with the water, and omit salt. Add 1 teaspoon onion powder if you like.
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