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Chicken-Rice Skillet

  • Prep 5 min
  • Total 20 min
  • Ingredients 9
  • Servings 4

Ingredients

1
tablespoon vegetable oil
1 1/4
lb boneless skinless chicken breasts, cut into 1-inch pieces
2
cups water
1
tablespoon butter or margarine
1
bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed and drained
2
cups uncooked instant rice
1
teaspoon salt
1/4
teaspoon pepper
1
cup shredded Cheddar cheese (4 oz)
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
545
Calories from Fat
180
% Daily Value
Total Fat
20g
Saturated Fat
8g
Cholesterol
100mg
Sodium
880mg
Total Carbohydrate
54g
Dietary Fiber
3g
Protein
40g
% Daily Value*:
Iron
20%
20%
Exchanges:
3 Starch; 2 Vegetable; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 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 butter; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat.
  • 3 Cover and let stand about 5 minutes or until water is absorbed.

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