Subject: Campbells Skillet Chicken & Rice
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 22 2000 - 03:19:15 EDT
Food for Thought:
How many cares one loses when one decides not to be something, but to be
someone. (Coco Chanel)
Recipe of the Day:
You'll love the delicious mix of flavors in this easy skillet
supper--quick to cook with Campbell's Condensed Chicken
Broth.
Campbell?s Skillet Chicken & Rice
Prep Time: 10 minutes
Cook Time: 35 minutes
1 tsp. ground cumin
1/8 tsp. garlic powder
1 lb. boneless chicken breasts, cut into strips
2 tbsp. vegetable oil
1 cup uncooked regular long-grain white rice
1 can Campbell's Condensed Chicken Broth
1 1/4 cups water
1/2 cup Pace Picante Sauce
2 cups frozen mixed vegetables
MIX cumin and garlic. Season chicken with cumin mixture.
HEAT 1 tbsp. oil in skillet. Add chicken and cook until browned,
stirring often. Remove chicken.
HEAT remaining oil. Add rice and cook until browned, stirring. Stir in
broth, water and picante sauce. Heat to a boil.
Cover and cook over low heat 10 min.
STIR in vegetables. Return chicken to skillet. Cover and cook 10 min. or
until done. Serves 4.
Shopping List:
1 can Campbell's Condensed Chicken Broth
1 lb. boneless chicken breasts
Frozen mixed vegetables
Regular long-grain white rice
Pace Picante Sauce
Vegetable oil
Ground cumin
Garlic powder
Kitchen Clip:
Cumin seeds are available whole or ground. This spice has a warm,
salty-sweet flavor, and is frequently used in Asian,
Indian and Mexican cooking.
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