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One-Pan Fajita Chicken and Rice Skillet Recipe
Ingredients
- 1 tbsp olive oil or vegetable oil
- 4 lb boneless, skinless chicken breast
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
- 2 cups long grain white rice
- 1 medium red pepper, sliced
- 1 green pepper or yellow pepper, sliced
- 3/4 cup shredded Mexican cheese blend
| PREP TIME 5m |
COOK TIME 25m |
TOTAL TIME 30m |
YIELD 4 servings |
|---|
Instructions
- Heat oil in large nonstick skillet over medium-high heat.
- Cook chicken 3 minutes per side, or until browned.
- Remove to plate and keep warm.
- Add, onions, garlic and chili powder to pan; cook and stir 1 minute.
- Add broth and rice; cover with tightly fitting lid.
- Cook over medium low heat 10 minutes.
- Stir in peppers; cook 2 minutes.
- Place chicken on top of rice mixture.
- Sprinkle with cheese.
- Cook 3 minutes, or until rice is tender and all of the broth has been absorbed.
- Remove from heat.
- Let stand, covered, 2 minutes.
A recipe from Campbells
2020-06-11
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