Thursday, February 11, 2010

Skillet Chicken and Rice

Here's another super easy dinner recipe that's made in one dish. I've been doing a lot of cooking since we moved and I have a new kitchen and this is the best new recipe I have tired thus far!

1 pound skinless, boneless chicken breasts, cut into cubes
1 3/4 cup Swanson® Chicken Stock
1/2 teaspoon dried basil leaves, crushed

3/4 cup uncooked regular long-grain white rice
 Frozen or fresh vegetable combination  (broccoli, cauliflower, carrots)
  • 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.
  • Stir in the stock and basil and heat to a boil. Stir in the rice. Reduce the heat to low.  Cover and cook for 5 minutes.
  • 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.

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