Chicken and Wild Rice Skillet
- 3 large boneless, skinless chicken breasts
- 2 t olive oil
- 3 C sliced mushrooms
- 3/4 C chopped onions
- 1 t minced garlic
- 1 package (180 g) Uncle Ben's Long Grain and Wild Rice original recipe
- 1 1/4 C chicken broth
- 1/2 dry white wine
- 1/2 C grated parmesan cheese
Cut chicken breasts into large chunks (about 6 pieces per breast.) Heat oil in 10-inch skillet with a lid. Add chicken pieces and cook over medium-high heat for about 4 minutes, stirring often, until chicken is lightly browned all over. Remove chicken from skillet and set aside.
Add mushrooms, onions, and garlic to same skillet. Cook and stir until vegetables begin to soften, about 3 minutes. If vegetables start to stick, add a little broth or water.
Add rice and seasoning pouch. Mix well and cook for 30 seconds. Stir in broth and wine. Return chicken to skillet. Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer about 20 minutes, until rice is tender and liquid absorbed. Remove from heat. Let stand, covered, for 10 minutes. Stir in parmesan cheese and serve immediately.