One skillet chicken and white rice 1 c serving

3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
1 large Onions, raw
5 clove Garlic
4 cup (8 fl oz) Chicken Broth or Bouillon
2 tsp Salt
2 tsp Pepper, black
1 serving 1 Med. Green Bell Pepper
4 cup Minute Rice Instant White Rice (1/2 Cup Dry = 1 Cup Prepared)
2 tbsp Extra Virgin Olive Oil

Dice onion, garlic and bell pepper put in skillet with 1 tbsp olive oil. Cook until onion is translucent. While onion mix is cooking cut chicken in to cubes. Remove onion mix from skillet and set aside for later. Add 1 tbsp olive oil to pan with chicken. Cook chicken until there is no pink, add salt and pepper while cooking. Once chicken is cooked thru add onion mix, rice and chicken bouillon, mix well. Cover and let simmer for 6-10 minutes or until rice is tender and water is absorbed. Serve and enjoy. Serving Size: Makes 10 - 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SUMWITCH.