Chicken-Rice Skillet

tablespoon vegetable oil

1 1/4

lb boneless skinless chicken breasts, cut into 1-inch pieces

cups water

tablespoon butter or margarine

bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed and drained

cups uncooked instant rice

teaspoon salt

1/4

teaspoon pepper

cup shredded Cheddar cheese (4 oz)

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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.