Chicken & Vegetable Italian Rice Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Adobo Seasoning, 1 tsp Chicken Breast, no skin, 16 ounces Canola Cooking SprayOnions, raw, 1 cup, chopped Mushrooms, fresh, 1 cup, pieces or slices Rice a Roni NW Italian Cheese & Herb Rice, 1 box.Sweet Corn, Fresh, 1 cup Peas and carrots, frozen, 1 cup
Makes 4-5 Servings with 1/2c Rice and 1c vegetables.
1. Sprinkle one side of chicken with Adobo seasoning.
2. Coat a pan or electric skillet with canola cooking spray.
3. Turn heat to med-high or 300 degrees.
4. Cook chicken as a whole piece until golden brown.
5. While chicken is cooking, slice onion and and mushrooms to desired size, if not done already.
6. When chicken is cooked remove from pan, leaving all the juices in the pan.
7. Add onion and cook until clear in color.
8. Add mushrooms and cooked until tender.
9. Add dry rice to pan and cook until brown.
10. Add Frozen Vegetables
11. Add 1 cup of water only. The recipe for the Rice calls for milk, I omitted the milk and just used water to reduce the calorie and fat count.
12. Reduce heat to medium or 275 degrees, cover and let simmer.
13. While rice is simmering begin to shred the chicken. Take 2 forks and going along the grain of the chicken pull apart.
14. When water is almost absorbed add chicken to mixture.
15. Add 1/4 to 1/2c of water and cook until rice is tender or liquid is almost absorbed.
16. Enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTIE2007.
1. Sprinkle one side of chicken with Adobo seasoning.
2. Coat a pan or electric skillet with canola cooking spray.
3. Turn heat to med-high or 300 degrees.
4. Cook chicken as a whole piece until golden brown.
5. While chicken is cooking, slice onion and and mushrooms to desired size, if not done already.
6. When chicken is cooked remove from pan, leaving all the juices in the pan.
7. Add onion and cook until clear in color.
8. Add mushrooms and cooked until tender.
9. Add dry rice to pan and cook until brown.
10. Add Frozen Vegetables
11. Add 1 cup of water only. The recipe for the Rice calls for milk, I omitted the milk and just used water to reduce the calorie and fat count.
12. Reduce heat to medium or 275 degrees, cover and let simmer.
13. While rice is simmering begin to shred the chicken. Take 2 forks and going along the grain of the chicken pull apart.
14. When water is almost absorbed add chicken to mixture.
15. Add 1/4 to 1/2c of water and cook until rice is tender or liquid is almost absorbed.
16. Enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTIE2007.
Nutritional Info Amount Per Serving
- Calories: 330.4
- Total Fat: 5.1 g
- Cholesterol: 68.2 mg
- Sodium: 559.0 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 3.7 g
- Protein: 32.6 g
Member Reviews