CHICKEN RICE SKILLET

**Admin** Mon Sep 28, 2009 8:42 pm

CHICKEN RICE SKILLET

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

1	tablespoon vegetable oil
1 1/4	pounds boneless skinless chicken breasts, cut into 1-inch pieces
2	cups water
1	tablespoon margarine or butter
1	bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
2	cups uncooked instant rice
1	teaspoon salt
1/4	teaspoon pepper
1	cup shredded Cheddar cheese (4 ounces)

1.	In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
2.	Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed.

Time Saver

Purchase precut chicken for stir-fry from the meat department of your supermarket and save time.

Success

Boost flavor when you stir in 2 teaspoons chicken bouillon granules with the water, and omit salt. Add 1 teaspoon onion powder if you like.

Nutrition Information:
1 Serving: Calories 545 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 100mg; Sodium 880mg; Total Carbohydrate 54g (Dietary Fiber 3g, Sugars ncg); Protein 40g Percent Daily Value*: Vitamin A 34%; Vitamin C 58%; Calcium 20%; Iron 20%