Skillet Chicken & Rice

Skillet suppers are the perfect weeknight solution for busy folks. This
recipe is one that you'll return to again and again, with its
universally appealing ingredients, ease and exceptional flavor.

Skillet Chicken & Rice
from Campbell's Kitchen

Prep Time: 5 min.
Cook Time: 35 min.

1 pound skinless, boneless chicken breasts, cut into cubes
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
3/4 cup *uncooked* regular long-grain white rice
1 package (16 ounces) frozen vegetable combination (broccoli,
cauliflower, carrots)

1. Cook the chicken in a 10-inch nonstick skillet over medium-high heat
until it's well browned, stirring often. Remove the chicken from the
skillet.

2. Stir the stock, basil and garlic powder in the skillet and heat to a
boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5
minutes.

3. Stir in the vegetables. Return the chicken to the skillet. Cover and
cook for 15 minutes or until the chicken is cooked through and the rice
is tender.
Makes: 4 servings (about 1 3/4 cups each).

Kitchen Clip
                              For a change of pace, try this recipe using converted brown
rice instead of white rice. It cooks in about the same amount of time
and adds a nutty flavor that is delicious with the vegetables and chicken.
Received on Thu Jan 13 20:45:49 2011