Skillet Chicken & Rice

By sandiB2010

Ingredients

• 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
• 1/2 teaspoon dried basil leaves, crushed
• 1/2 teaspoon garlic powder
• 3/4 cup uncooked regular long-grain white rice
• 1 package (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)

Details

Servings 4

Preparation

Step 1

1. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.

2. Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.

3. Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.