Subject: Fiesta Chicken and Rice
From: Unicorn (unicorn@indenial.com)
Date: Fri Aug 22 2003 - 06:55:24 EDT
Hearty, satisfying and easy-on-the-cook describes tonight's dinner. You
can count on Campbell's(R) to make it easy and delicious.
Fiesta Chicken and Rice
from Campbell's Kitchen
Prep Time: 10 min. - Cook Time: 30 min.
1 tbsp. vegetable oil
1 cup uncooked regular long-grain white rice
1 can Campbell's(R) Condensed Chicken Broth
1 cup water
1/2 cup Pace(R) Picante Sauce
1 tsp. ground cumin
2 medium tomatoes, coarsely chopped
1 cup frozen peas
2 green onions, sliced
2 cups cubed cooked chicken
Directions:
HEAT oil in skillet. Add rice. Cook and stir until browned.
STIR in broth, water, picante sauce and cumin. Cover and cook over low
heat 15 min.
STIR in tomatoes, peas, onions and chicken. Cover and cook 5 min. or
until rice is done. Serves 4.
For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in
4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs,
cubed, 5 min. or until chicken is no longer pink.
Kitchen Clip:
If desired, garnish servings of this spicy skillet supper with sour
cream. Serve with warm flour tortillas and a cucumber and onion salad in
cider vinegar. Scoop orange sherbet to serve with Peppridge Farm(R)
sugar cookies for dessert.
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