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Chicken Rice Skillet

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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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