Chicken Rice Skillet

Chicken Rice Skillet

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
Purchase precut chicken for stir-fry from the meat department of your supermarket and save time.
Success
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 545
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 8g,),
  • Cholesterol 100mg;
  • Sodium 880mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 3g,
  • Protein 40g;
Percent Daily Value*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.