Chicken & Spanish-Style Rice Skillet

Campbell's Chicken & Spanish-Style Rice Skillet Recipe

Moist and flavorful chicken served on a bed of tender rice and veggies...this one skillet dish uses picante sauce and frozen vegetables to ensure that it's easy and delicious.

At a glance

Prep

10 min.

Total

45 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 35 min.

Made With

  • Campbell's® Condensed Chicken Broth

    Campbell's® Condensed Chicken Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 teaspoon ground cumin
1/8 teaspoon garlic powder
1 pound skinless, boneless chicken breast halves, cut into strips
2 tablespoons vegetable oil
1 cup uncooked regular long-grain white rice
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 1/4 cups water
1/2 cup Pace® Picante Sauce
2 cups frozen mixed vegetables

How to Make It

  • 1

    Stir the cumin and garlic powder in a small bowl. Season the chicken with the cumin mixture.

  • 2

    Heat 1 tablespoon oil in a 10-inch skillet over medium heat.  Add the chicken and cook until well browned on both sides, stirring often.  Remove the chicken from the skillet.

  • 3

    Heat the remaining oil in the skillet.  Add the rice and cook and stir until browned.  Stir in the broth, water and picante sauce and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes.

  • 4

    Stir the vegetables in the skillet.  Return the chicken to the skillet.  Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

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RID#24858

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