Skillet Chicken and Rice
January 26, 2016
All you'll need is 45 minutes, some chicken broth, rice, and veggies for this recipe
Campbell’s Kitchen
You'll need less than 45 minutes, some chicken broth, rice, and your family’s favorite frozen vegetable combination, to make a delectable one-skillet meal.
256
Calories Per Serving
Deliver Ingredients
Ingredients
- 1 1/4 Pound skinless, boneless chicken breast halves, cut into cubes
- 1 3/4 Cup chicken broth, such as Swanson® chicken broth
- 1/2 Teaspoon dried basil leaves, crushed
- 1/2 Teaspoon garlic powder
- 3/4 Cups uncooked long grain white rice
- 1 package (sixteen ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
Directions
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.
Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.
Nutritional Facts
Total Fat
5g
8%
Sugar
7g
N/A
Saturated Fat
1g
6%
Cholesterol
107mg
36%
Protein
36g
71%
Carbs
15g
5%
Vitamin A
958µg
100%
Vitamin B12
0.3µg
5%
Vitamin B6
1mg
69%
Vitamin C
7mg
12%
Vitamin D
1IU
N/A
Vitamin E
2mg
8%
Vitamin K
16µg
20%
Calcium
48mg
5%
Fiber
3g
13%
Folate (food)
40µg
N/A
Folate equivalent (total)
40µg
10%
Iron
1mg
6%
Magnesium
58mg
14%
Monounsaturated
2g
N/A
Niacin (B3)
16mg
82%
Phosphorus
372mg
53%
Polyunsaturated
1g
N/A
Potassium
951mg
27%
Riboflavin (B2)
0.4mg
23.9%
Sodium
292mg
12%
Thiamin (B1)
0.2mg
16.4%
Zinc
1mg
9%