Total Time
25mins
Prep 5 mins
Cook 20 mins

This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful.

Ingredients Nutrition

Directions

  1. Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
  2. Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
  3. Stir in broth; bring to a boil.
  4. Stir in rice.
  5. Return to boil.
  6. Reduce heat to low; cover and simmer 5 minutes.
  7. Remove from heat.
  8. Let stand 5 minutes; stir in cheese.
Most Helpful

A simple mid week family dish, that was easily adapted to the contents of my fridge.
I didn't have instant brown rice, so used ordinary long grain, adding more stock to it, as it wasn't going to be enough to cook it otherwise, and added a few minutes to the cooking time.
A tasty dish, that we all enjoyed.
Made for PRMR.

Noo March 17, 2011