Chicken Rice Skillet
By Cookie67
Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing.
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Ingredients
- 4 boneless skinless chicken breast halves (1 pound)
- 2 tbsp olive or vegetable oil
- 2 celery ribs,chopped
- 4 green onions, thinly sliced
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped sweet yellow pepper
- 2 cups frozen green beans, thawed
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 can (14-1/2 ounces) chicken broth
- 1/4 cup water
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp lemon-pepper seasoning
- 1/8 tsp garlic powder
- 1/8 tsp pepper
- 2 cups uncooked instant rice
Details
Servings 4
Preparation
Step 1
In a large skillet over medium heat, brown chicken in oil for about 4 minutes on each side or until almost tender. Add celery, onions and peppers; cook until vegetables are crisp-tender. Stir in the beans and mushrooms; cook until chicken juices run clear.
Stir in the broth, water and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff rice with fork.
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