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Spanish Chicken & Rice Recipe

Spanish Chicken & Rice
Source: campbells

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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

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A recipe from campbells

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