Chicken and Rice in one skillet
1 pound skinless, boneless chicken breasts, cut into cubes
1 3/4 cups Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
3/4 cup uncooked regular long-grain white rice
1 package (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
- Cook the chicken in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the chicken from the skillet.
- Stir the stock, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.
- Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.
- Also I tried these rolls from Mommy's Kitchen - You will not be disappointed - Very Easy