Chicken Rice Skillet 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)
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. Boost up the flavor and stir in 2 teaspoons chicken bouillon granules with the water, and omit salt. Add 1 teaspoon onion powder if you like. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
