30 Minute Chicken Vegetables And Rice Recipe Genius Kitchen

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30-MINUTE CHICKEN, VEGETABLES AND RICE



30-Minute Chicken, Vegetables and Rice image

This is a very healthy, easy meal to make, and you can easily change it around to suit your own needs and taste.

Provided by supernova

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 -2 tablespoon olive oil
1 shallot, sliced thin
2 garlic cloves, minced
1 lb chicken breast, cubed
1 (16 ounce) bag frozen vegetables (any kind)
1 (14 1/2 ounce) can chicken broth, fat-free
1/4 cup zesty Italian dressing
2 cups Minute brown rice, uncooked

Steps:

  • Heat oil in large skillet on medium heat.
  • Add shallots and garlic, cook until soft; about 1 to 2 minutes.
  • Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
  • Add vegetables; cook; about 5 minutes, or until veggies are tender.
  • note: i always use different vegetables.
  • Stir in broth; bring to boil.
  • Stir in rice and dressing; cover, reduce heat to low.
  • Cook 10 minutes or until liquid is absorbed and chicken is cooked through.

30 MINUTE CHICKEN & RICE DINNER



30 Minute Chicken & Rice Dinner image

Time saver 30 Minute Chicken & Rice Dinner is made with wholesome ingredients and is quick, easy, and delicious.

Yield 4

Number Of Ingredients 9

1 cup 250 mL long grain white rice
2 1/2 cups 625 mL CAMPBELL'S® Ready to Use 30% Less Sodium Chicken Broth, divided
1 tbsp 15 mL canola oil
500 grams boneless, skinless chicken breast, cut into strips
1 small red pepper, diced
1 small yellow bell pepper, diced
1/2 cup 125 mL sliced green onion
1 clove garlic, chopped
1 can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup

Steps:

  • Prepare rice according to package directions, using 2 cups (500 mL) broth in place of water. Fluff with a fork and keep warm.
  • While rice is cooking, prepare chicken and vegetables. In a large non-stick skillet, heat oil over medium-high heat.Cook chicken, stirring often, for 3-4 minutes or until no pink remains. Add peppers, cook 3-4 minutes or until tender crisp. Add green onions and garlic; cook 1-2 minutes, stirring constantly.
  • Stir in soup and remaining ½ cup (125 mL) broth. Cook, stirring often, until simmering. Reduce heat, cover and simmer 4-5 minutes, or until chicken is cooked. Add cooked rice and stir to combine. Serve immediately.

Nutrition Facts :

SAUCY CHICKEN WITH VEGGIES AND RICE



Saucy Chicken with Veggies and Rice image

"I'm proud to share this recipe. I created it many years ago for a slow-cooker contest and won first place! It's rich and flavorful, yet so easy." Teri Lindquist - Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h45m

Yield 6 servings.

Number Of Ingredients 12

3 cups sliced celery
3 cups sliced fresh carrots
2 cups sliced onion
6 boneless skinless chicken breast halves (5 ounces each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon dried tarragon
2 tablespoons cornstarch
1/3 cup white wine or chicken broth
Hot cooked rice

Steps:

  • Place the celery, carrots, onion and chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, soup mix, thyme, pepper and tarragon; pour over chicken. , Cover and cook on low for 4-5 hours or until meat is tender. Mix cornstarch and wine until smooth; stir into slow cooker. Cover and cook on high 30 minutes longer or until gravy is thickened. Serve with rice.

Nutrition Facts :

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