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Easy Chicken and Rice

  • 6servings
  • 30minutes
  • 360calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked regular long-grain white rice

  2. 2 1/4 cups water

  3. 2 tablespoons olive oil

  4. 1 package (8 oz) sliced fresh mushrooms (about 3 cups)

  5. 2 small red or yellow bell peppers, cut into bite-size strips (about 2 cups)

  6. 8 medium green onions with tops, finely chopped (1/2 cup)

  7. 3 cloves garlic, finely chopped

  8. 1 cup tomato pasta sauce

  9. 1/2 cup Progresso® chicken broth (from 32-oz carton)

  10. 2 cups shredded deli rotisserie chicken (from 2-lb chicken)

  11. 1 cup shredded Parmesan cheese (4 oz)

  12. 3 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook rice in water as directed on package.

  2. Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.

  3. Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.

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