This colorful and creamy rice supper cooks quickly in the skillet, and includes chicken, peas and carrots enhanced with a pleasing roasted garlic flavor.
Heat the butter in a 10-inch skillet over medium-high heat.
Add the chicken and cook for 10 minutes or until well browned on both sides.
Remove the chicken from the skillet.
Stir the soups and water in the skillet and heat to a boil.
Stir in the rice and vegetables.
Return the chicken to the skillet.
Reduce the heat to low.
Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the skillet from the heat.
Let stand for 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 464 | ||
Calories from Fat: 35 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 17.9mg | 6 % | |
Sodium 62.5mg | 2 % | |
Potassium 199.7mg | 5 % | |
Total Carbohydrate 92.6g | 27 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 88.2g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 464
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