Subject: Campbells Skillet Chicken & Rice Picante
From: Unicorn (unicorn@indenial.com)
Date: Tue Aug 21 2001 - 10:48:43 EDT
Food for Thought:
Happiness often sneaks in through a door you didn't know you left open.
(John Barrymore)
Recipe of the Day:
This one-skillet wonder is filled with savory flavor and cooking ease,
thanks to Campbell's
Condensed Chicken Broth and Pace Picante Sauce.
Campbell?s Skillet Chicken & Rice Picante
Prep Time: 10 min.
Cook Time: 35 min.
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:
This recipe is versatile for the variety you bring to it with your
choice of favorite frozen
mixed vegetables. Try a combo of broccoli, carrots and cauliflower, a
traditional pairing of
peas and carrots or something more exotic.
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