One-pan chicken and imperial rice

By CarolM-2

Ingredients

• 1 1 1 lb. chicken breast tenders
• 1 10oz. 1 10oz. 10oz. pkg frozen onions, celery, bell peppers
• 1 1 1 cup peas and carrots
• 1 1 1 cup shredded mexican-blend cheese
• 1/4 1/4 1/4 cup light sour cream
• 2 2 2 tsps. ground cumin, divided
• 1 10 1 10 1 10 oz pkg yellow rice mix
• 1 32 1 32 1 32 oz box chicken stock
• 1 1 1 tbsp. canola oil
• 1/4 1/4 1/4 cup light mayo

Details

Servings 6
Cooking time 25mins

Preparation

Step 1

Bring chicken stock to a boil. meanwhile, season chicken with 1 tspcumin. add chicken to stock. reduce heat to med-low, cover and simmer 13-16 minutes. remove chicken from pot. remove 1 cup stock.
stir rice, oil and seasoning blend into remaining stock..bring to boil.
reduce heat to low, cover and simmer 18-22 minutes, until rice is tender. meanwhile, shred chicken. stir chicken into rice during the last 2 minutes of cook time. remove from heat. combine cheese, mayo, sour cream, and remaining 1 tsp. cumin.. fluff with rice mixture with a fork, stir in mayo mixture and peas and carrots. cover and let stand 2 minutes.