Spanish Chicken & Rice Recipe

Name: Spanish Chicken & Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp (10 mL) ground cumin; 1/2 tsp (3 mL) garlic powder; 4 boneless, skinless chicken breasts, cut into strips; 1 tbsp (15 mL) canola oil; 1 cup (250 mL) uncooked long grain white rice; 1 can CAMPBELL'S® Condensed 25% Less Sodium Chicken Broth; 2 cups (500 mL) water; 1/2 cup (125 mL) PACE® Picante Medium Sauce; 2 cups (500 mL) Frozen mixed vegetable

Ingredients

2 tsp (10 mL) ground cumin
1/2 tsp (3 mL) garlic powder
4 boneless, skinless chicken breasts, cut into strips
1 tbsp (15 mL) canola oil
1 cup (250 mL) uncooked long grain white rice
1 can CAMPBELL'S® Condensed 25% Less Sodium Chicken Broth
2 cups (500 mL) water
1/2 cup (125 mL) PACE® Picante Medium Sauce
2 cups (500 mL) Frozen mixed vegetable

PREP TIME 10m	COOK TIME 35m	TOTAL TIME 45m
YIELD 4 servings

Instructions

Combine cumin and garlic. Season chicken with cumin mixture.
Heat half the oil at medium-high heat in large skillet. Add chicken and cook until browned, stirring often. Remove chicken.
Heat remaining oil. Add rice and cook and stir until browned. Stir in broth, water and picante sauce. Heat to a boil. Cover and cook over low heat for 10 minutes.
Stir in vegetables. Return chicken to skillet. Cover and cook until chicken is cooked through ? about 10 minutes.

Dinner