01-27-2005, 06:01 AM
1 tablespoon vegetable oil
4 small boneless skinless chicken breast halves (about 1 pound)
1 1/2 cups water
1 can cream of chicken soup
1/2 teaspoon each paprika and pepper
1 1/2 cups Minute® Original Rice, uncooked
2 cups fresh or thawed frozen broccoli florets
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. Add water, soup and seasonings; stir. Bring to a boil. Stir in rice and broccoli. Top with chicken; cover. Cook on low heat 5 minutes.
Serves 4.
NOTE: For creamier rice, increase water to 1 2/3 cups. If you use thicker, larger chicken breast halves, it may require additional cooking time.
4 small boneless skinless chicken breast halves (about 1 pound)
1 1/2 cups water
1 can cream of chicken soup
1/2 teaspoon each paprika and pepper
1 1/2 cups Minute® Original Rice, uncooked
2 cups fresh or thawed frozen broccoli florets
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. Add water, soup and seasonings; stir. Bring to a boil. Stir in rice and broccoli. Top with chicken; cover. Cook on low heat 5 minutes.
Serves 4.
NOTE: For creamier rice, increase water to 1 2/3 cups. If you use thicker, larger chicken breast halves, it may require additional cooking time.