Chicken-Rice Skillet

This is one of our favorites, and I especially love it because it is SO easy. You practically just have to cook the chicken.

1 tbs vegetable oil

1 1/4 boneless skinless chicken breast, cut into 1" pieces (I use 2-3 chicken breasts)

2 cups water

1 tbs butter or margarine

1 bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed and drained (we used a Fiesta Veggie tonight. Mmmm!)

2 cups uncooked instant rice

1 tsp salt

1/4 tsp pepper

1 cup shredded cheddar cheese (4 oz)

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1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3-4 minutes, stirring occasionally, until no longer pink in center.

2. Add water and butter; heat to boiling. Stir in veggies, rice, salt and pepper. Sprinkle with cheese; remove from heat.

3. Cover and let stand for about 5 minutes or until water is absorbed.

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Prep time: 5 min.

Cook time: 10 min.

Stand: 5 min.

4 servings