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Recipe

SKILLET CHICKEN AND RICE

Serves: 4

A quick and easy dinner on the table in no time

Ingredients

  • 454 g (1Lb) skinless boneless chicken breasts, cut into cubes;
    300 ml (10oz - 1can) condensed chicken broth;
    125 ml (½ cup) water;
    250 ml (1 cup) carrots, sliced;
    250 ml (1 cup) green beans, cut;
    2 ml (½ tsp) dried basil leaves, crushed;
    2 ml (½ tsp) garlic powder;
    175 ml (3/4 cup) uncooked regular long-grain white rice
    1/2 cup steamed green peas

Preparation

  • In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
    Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
    Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
    Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
Print Recipe
on The World Cuisine
 
 

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