Chicken Rice Skillet
- 1 tsp. vegetable oil
- 2 lbs. chicken
- 1 can chicken broth
- 1/2 tsp. garlic powder
- 1 large green pepper, diced
- 3/4 cup drained canned tomatoes
- 2/3 cup uncooked long grain rice
Heat oil in 10" skillet over medium-high heat.
Add the chicken and cook until well browned on all sides. Remove the chicken from skillet. Pour off any fat.
Stir the broth, garlic powder, green pepper, tomatoes, and rice into skillet and heat to a boil.
Return the chicken to the skillet. Reduce heat to low.
Cover and cook for 30 minutes.