Chicken and Rice Skillet Dinner
This was a keeper. I used a mixture of veggies that I had instead of zucchini - red peppers, onions, green beans. I cooked a batch of regular rice instead of instant and mixed it together per the directions. It was quick, easy and my hubby ate 2 big helpings. I'll definitely make this again.
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- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Yield: Serves: 4
- 4 (1 lb.) boneless, skinless chicken breast halves, cut into strips
- 2 Tbsp. oil
- 2 cups sliced zucchini or 1 pkg. (16 oz.) frozen vegetable blend
- 1 jar (15 oz.) medium salsa (1-1/4 cups)
- 1-1/2 cups instant rice
- 1-1/2 cups (6 oz.) Sargento® Chef Blends™ Shredded Taco Cheese
Cook chicken in hot oil in large skillet over medium-high heat 5 minutes or until cooked through, stirring frequently.
Add zucchini, salsa and 3/4 cup water. Heat to a boil; cover and simmer 5 minutes. Reduce heat; stir in rice. Top with cheese. Cover and cook 5 minutes.
Amount Per Serving
Total Fat 23.4g
Saturated Fat 10.1g
Trans Fat 6.5g
Polyunsaturated Fat 4.9g
Dietary Fiber 4g
Vitamin A 51RE
Vitamin C 11mg