Skillet Fiesta Chicken and Rice |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Mix up a fiesta any night of the week with this easy, Mexican-inspired chicken skillet dinner. Ingredients:
1 tablespoon vegetable oil |
4 skinless, boneless chicken breast halves |
1 (10.75 ounce) can campbell's® condensed tomato soup (regular or 25% less sodium) |
1 1/3 cups water |
1 teaspoon chili powder |
1 1/2 cups uncooked instant white rice |
1/4 cup shredded cheddar cheese |
Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water and chili powder in the skillet and heat to a boil.
3. Stir in the rice. Place the chicken on the rice mixture. Sprinkle the chicken with additional chili powder and the cheese. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the rice mixture before serving.
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