Empty Cupboard/Fridge Special

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw chicken breasts (if frozen).
  • In a medium pot, combine water, creamy tomato soup, bullion cubes, and 1 tsp of the olive oil. Bring to a boil.
  • While waiting for the pot to boil, heat a medium saucepan with the remaining oil over medium heat.
  • Dice chicken breasts into 1/2 inch cubes.
  • Once water/soup mixture is boiling, add rice and reduce heat to low, so that the rice mixture barely simmers.
  • Add the rest of the ingredients (except the chicken, minced garlic, salt and black pepper) to the rice and stir thoroughly.
  • Add chicken and minced garlic to saucepan and cook thoroughly. Near the end of the cooking, add salt and black pepper.
  • Once the chicken has cooked thoroughly, drain off most of the excess oil, but be careful to keep the minced garlic in the pan.
  • Add chicken to rice mixture.
  • Simmer over low heat for about 10 minutes (cooking time may vary, depending on the stove) until the rice is tender.
  • Fluff rice and serve hot.
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