Skillet Chicken & Rice

By francesn

You'll need less than 45 minutes, some chicken broth, rice, and your family’s favorite frozen vegetable combination, to make a delectable one-skillet meal.

Ingredients

• 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
• 1/2 teaspoon dried basil leaves, crushed
• 1/2 teaspoon garlic powder
• 3/4 cup uncooked long grain white rice
• 1 package (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

1 Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
2 Stir the broth, 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.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.