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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is so easy to toss together on a busy weeknight, and I usually have the ingredients on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. Ingredients:
1 cup uncooked minute® white rice |
1 cup chicken broth |
1/2 cup chopped frozen green pepper, thawed |
1/4 cup chopped onion |
2 teaspoons olive oil |
1 package (9 ounces) ready-to-use grilled chicken breast strips |
1/2 cup frozen corn, thawed |
1/2 cup frozen peas, thawed |
1 teaspoon dried basil |
1 teaspoon rubbed sage |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper. Yield: 4 servings.
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