Skillet Chicken & Rice
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken pieces
skinned |
|
| 3 | cups |
mushrooms
fresh, sliced |
|
| 4 | each |
carrots
peeled, sliced 1/2 inch thick |
|
| ¾ | cup |
rice
long grain |
|
| ½ | cup |
onions
chopped |
|
| 1 | teaspoon |
poultry seasoning
|
|
| 1 | teaspoon |
bouillon
|
* |
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken pieces
skinned |
|
| 7.1E+2 | ml |
mushrooms
fresh, sliced |
|
| 4 | each |
carrots
peeled, sliced 1/2 inch thick |
|
| 177 | ml |
rice
long grain |
|
| 118 | ml |
onions
chopped |
|
| 5 | ml |
poultry seasoning
|
|
| 5 | ml |
bouillon
|
* |
| 1.3 | ml |
salt
|
|
Directions
Spray a 12 inch skillet with nonstick spray coating.
Brown chicken pieces on all sides over medium heat about 15 minutes.
Remove chicken. Drain fat from skillet, if neccessary.
Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt.
Place chicken atop rice mixture. Cover; simmer 30 minutes or until chicken and rice are done.
