Skillet Chicken & Rice
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken pieces
skinned |
|
| ½ | cup |
onions
chopped |
|
| 3 | cups |
mushrooms
fresh, sliced |
|
| 1 | teaspoon |
poultry seasoning
|
|
| 4 | inch |
carrots
peeled, sliced 1/2 inch thick |
*
|
| 1 | teaspoon |
bouillon
chicken, granules |
* |
| ¾ | cup |
rice
long grain |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken pieces
skinned |
|
| 118 | ml |
onions
chopped |
|
| 7.1E+2 | ml |
mushrooms
fresh, sliced |
|
| 5 | ml |
poultry seasoning
|
|
| 4 | inch |
carrots
peeled, sliced 1/2 inch thick |
*
|
| 5 | ml |
bouillon
chicken, granules |
* |
| 177 | ml |
rice
long grain |
|
| 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.
