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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Frypan Chicken and Rice Recipe

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This recipe for Frypan Chicken and Rice is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. (15 ml) vegetable oil
1 lb (500 g) boneless skinless chicken breast
1 can (10 oz/284 ml) Campbell's condensed chicken broth
1/2 c (125 ml) water
1 c (250 ml) sliced carrots
1 c (250 ml) cut green beans
1/2 tsp (2 ml) dried basil leaved crushed
1/2 tsp (2 ml) garlic powder
3/4 c (175 ml) uncooked long-grain white rice
Directions:
Directions:
Heat oil at medium-high in non-stick frypan. Add chicken and cook until browned. Remove chicken. Combine broth, water, carrots, green beans and garlic powder in frypan. Heat to a boil stirring often. Reduce heat to low. Add chicken. cover and simmer 15 min or until chicken and rice are cooked through.
Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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