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Chicken Rice Skillet

Chicken Rice Skillet
  • Prep 20 min
  • Total 20 min
  • Servings 4
It's a high-five recipe when you prep 5, cook 5 and let stand 5 minutes!
Updated August 12, 2010

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

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
545
Calories from Fat
180
Total Fat
20g
0%
Saturated Fat
8g
0%
Cholesterol
100mg
0%
Sodium
880mg
0%
Total Carbohydrate
54g
0%
Dietary Fiber
3g
0%
Protein
40g
% Daily Value*:
Vitamin A
34%
34%
Vitamin C
58%
58%
Calcium
20%
20%
Iron
20%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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