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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing from Jan Balata. Leftovers are great reheated in the microwave, comments the Kilkenny, Minnesota cook. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons canola oil |
2 celery ribs, chopped |
4 green onions, thinly sliced |
1/2 cup chopped sweet red pepper |
1/2 cup chopped sweet yellow pepper |
2 cups frozen green beans, thawed |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 can (14-1/2 ounces) chicken broth |
1/4 cup water |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon lemon-pepper seasoning |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
2 cups uncooked minute® white rice |
Directions:
1. In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or a meat thermometer reads 170°. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through.
2. Stir in the broth, water and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff rice with a fork. Yield: 4 servings.
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