Chicken Rice Skillet

By Nanadi-2

Ingredients

• 4 boneless skinless chicken breast halves
• 2 tbsp. canola oil
• 2 celery ribs, chopped
• 4 green onions, thinly sliced
• 1/2 c. chopped sweet red pepper
• 1/2 c. chopped sweet yellow pepper
• 2 c. frozen green beans, thawed
• 1 can sliced mushrooms, drained
• 1 can chicken broth
• 1/4 c. 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 c. uncooked instant rice

Preparation

Step 1

In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or a meat thermometer reads 170 degrees. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through.

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 a fork.