Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds skinless, boneless chicken breast meat - cubed

  2. 2 cups water

  3. 2 cubes chicken bouillon

  4. 2 cups instant white rice

  5. 1 (14 1/2 ounce) can stewed tomatoes, drained

  6. 1 (4 1/2 ounce) can mushrooms, drained

  7. 1 teaspoon poultry seasoning

Instructions Jump to Ingredients ↑

  1. Cook chicken in a large skillet over medium-high heat until no longer pink and juices run clear, about 15 minutes. Meanwhile, bring water and bouillon to a boil in a large saucepan. Stir in rice, cover pan, and remove from heat. Let rice stand until water is absorbed, about 5 minutes. Combine the cooked chicken, tomatoes, and mushrooms in saucepan with the cooked rice, and stir over medium-low heat until heated through. Serve hot.


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