Skillet Fiesta Chicken & Rice
A touch of chili powder gives this skillet dish just the right amount of heat...and convenience products like canned soup and instant rice make it so easy to prepare. It's ready in just 25 minutes!
Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves(4 halves)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup(Regular or Healthy Request®)
1.333 cups water
1 teaspoon chili powder
1.5 cups uncooked instant white rice
0.25 cup shredded Cheddar cheese(about 1 ounce)
1 pound skinless, boneless chicken breast halves(4 halves)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup(Regular or Healthy Request®)
1.333 cups water
1 teaspoon chili powder
1.5 cups uncooked instant white rice
0.25 cup shredded Cheddar cheese(about 1 ounce)
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water and chili powder in the skillet and heat to a boil.
Stir in the rice. Place the chicken on the rice mixture. Sprinkle the chicken with additional chili powder and the cheese. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the rice mixture before serving.
Stir the soup, water and chili powder in the skillet and heat to a boil.
Stir in the rice. Place the chicken on the rice mixture. Sprinkle the chicken with additional chili powder and the cheese. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the rice mixture before serving.
Skillet Fiesta Chicken & Rice
A touch of chili powder gives this skillet dish just the right amount of heat...and convenience products like canned soup and instant rice make it so easy to prepare. It's ready in j...
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.Stir the soup, water and chili powder in the skillet and heat to a boil.Stir in the rice. Place the chicken on the rice mixture. Sprinkle the chicken with additional chili powder and the cheese. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the rice mixture before serving.
Ingredients
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halves(4 halves)1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup(Regular or Healthy Request®)1.333 cups water1 teaspoon chili powder1.5 cups uncooked instant white rice0.25 cup shredded Cheddar cheese(about 1 ounce)
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