Chicken and Vegetable Rice Skillet
Servings
32-cup servings
Ingredients
Instructions
  1. Heat skillet over medium heat for 1-2 minutes until hot.
  2. Add the frozen carrots and peas, chicken, bouillon, water, and basil to hot skillet.
  3. Bring liquid to a boil, about 5 minutes. Reduce heat to low and simmer for 10 minutes.
  4. Stir in rice. Cover and remove from heat. Let stand for 2 minutes until rice has heated through.
  5. Stir gently to mix and serve.
Recipe Notes

Use any type of cooked rice you have on hand.

Leave out the bouillon for a low sodium option.

Add other spices and herbs for extra flavor like thyme, oregano, or garlic powder.
Nutrition Facts
Chicken and Vegetable Rice Skillet
Amount Per Serving
Calories 324 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 96mg 32%
Sodium 198mg 8%
Potassium 614mg 18%
Total Carbohydrates 28g 9%
Dietary Fiber 6g 24%
Sugars 5g
Protein 40g 80%
Vitamin A 186%
Vitamin C 16%
Vitamin D0%
Calcium 5%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Share on Twitter