30 Minute Chicken & Rice Dinner Recipe

Name: 30 Minute Chicken & Rice Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup (250 mL) long grain white rice; 2 1/2 cups (625 mL) CAMPBELL’S® 30% Less Sodium Ready to Use 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

Ingredients

1 cup (250 mL) long grain white rice
2 1/2 cups (625 mL) CAMPBELL’S® 30% Less Sodium Ready to Use 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

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

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.

Dinner