Subject: Campbells Chicken Rice Skillet
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 22 2000 - 19:23:59 EDT
Food for Thought:
The invariable mark of wisdom is to see the miraculous in the common.
(Ralph Waldo Emerson)
Recipe of the Day:
An all-in-one skillet meal that's flavorful and easy to make with the
convenience of Campbell's Condensed
Chicken Broth.
Campbell?s Chicken Rice Skillet
Prep Time: 10 minutes
Cook Time: 45 minutes
1 tbsp. vegetable oil
2 lb. chicken parts
1 can (10 1/2 oz.) Campbell's Condensed Chicken Broth
1/4 tsp. garlic powder or 2 cloves garlic, minced
1/4 tsp. hot pepper sauce (optional)
1 large green pepper, chopped
3/4 cup drained cut-up canned tomatoes or 1 small tomato, chopped (about
1/2 cup)
2/3 cup uncooked regular long-grain rice
HEAT oil in skillet. Add chicken and cook until browned. Remove chicken.
Pour off fat.
ADD broth, garlic, pepper sauce, green pepper, tomatoes and rice. Heat
to a boil. Return chicken to skillet.
Cover and cook over low heat 30 min. or until done. Serves 4.
Shopping List:
1 can (10 1/2 oz.) Campbell's Condensed Chicken Broth
2 lb. chicken parts
Regular long-grain rice
Vegetable oil
Hot pepper sauce (optional)
Cut-up canned tomatoes or 1 small tomato, chopped
Large green pepper
Garlic powder or 2 cloves garlic, minced
Kitchen Clip:
Fresh green peppers are at their peak this time of year. Select peppers
rich and glossy in color, square
shaped with firm, thick-feeling skin. Avoid peppers that appear wrinkled
or soft.
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