Recipe #6911
20-minute Chicken & Rice Dinner
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 20 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Campbell |
Could also interest you
Recipe ingredients
- 1 Tbsp. (15 mL) canola oil
- 4 (about 1 lb/500 g) boneless, skinless chicken breasts, cut into strips
- 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
- 1½ cups (375 mL) water
- 2 tsp. (10 mL) paprika (optional)
- 2 cups (500 mL) fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, corn, carrots)
- 1½ cups (375 mL) dry instant rice
Preparation
Brown chicken well in heated oil at medium-high heat in large skillet, stirring often. Remove chicken and set aside. Reduce heat to medium.
Combine soup, water, and paprika in skillet. Stir in vegetables. Heat to a boil, stirring often.
Stir in rice and chicken. Cover and simmer over medium-low heat until chicken is cooked through and rice is tender – about 5 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account