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Chicken Rice Skillet

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

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( 64 Ratings)

64 Ratings

5 Stars 31%

4 Stars 48%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 19 )

37f6091d-61a4-4771-8d0c-fc017e18eb39

Prep Time 20 min
Total Time 20 min
Servings 4

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)

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 545
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 8g, 8% ),
Cholesterol: 100mg; 100%;
Sodium: 880mg; 880%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 3g 3% ),
Protein: 40g; 40%

% Daily Value*:

Vitamin A: 34%;
Vitamin C: 58%;
Calcium: 20%;
Iron: 20%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 19 Reviews View All

Posted 9/14/2011 9:50:44 AM REPORT ABUSE Home-cook said:

Rating:

I used fresh veggies & regular long grain rice & chicken broth. I sautéed celery, carrot, red pepper, onion for about 5 minutes then added chicken & mushrooms, I seasoned with garlic pepper & old bay. When chicken was browned I added chicken broth & brought to a boil then topped with broccoli, covered the pan and cooked for 30 minutes. I sprinkled on the cheese and let sit for 10 minutes. My husband normally does not like this kind of one pan meal but he loved it.

This reply was: Helpful Inspiring

Posted 7/24/2011 5:21:52 PM REPORT ABUSE tsudaslady said:

Rating:

Have made something very similar,except layered in a 9x13 along with Cream of Mushroom & Cream of Chicken Soup(with milk to thin out the soups) and baked it. Never any left in my household. Hubby gobbles it up

This reply was: Helpful Inspiring

Posted 3/23/2011 10:33:08 PM REPORT ABUSE mandykay said:

Rating:

This is a good base recipe, I agree with those who said they made it without any extra spices and said it was bland. That being said, cooking the chicken with spices and diced garlic, then using a chicken boolean cube after you add the water and boil makes the difference. I also found that if you add frozen veggies and rice at the same time and take it off the burner the frozen veggies do not get hot enough. Instead, I added the water boiled it, added the veggies, boiled that and then added the rice and took it off the burner. It worked perfect!

This reply was: Helpful Inspiring