Chicken Rice Skillet

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

  • 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)

  • 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

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.

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.