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Quick Stove Top Chicken & Rice

This was a hit last night! I was inspired by the "Chicken Rice Bowl" recipe in a recent issue of Taste of Home magazine (click here to view it online). I am quite pleased - quick and easy, DH and the boys enjoyed it (I admit that really isn't a fluke: I chose the veggies to their liking, swapped onion powder for onions which I knew they wouldn't eat... and I knew they liked chicken and rice anyways!).

Quick Stove Top Chicken & Rice


3 chicken breasts, chopped
olive oil to taste
salt & pepper for seasoning

1 1/2 c minute rice
1 1/2 c chicken stock (or two OXO packets)

1 cup chopped frozen cauliflower
1 cup frozen peas
1 cup frozen corn

1/4 tsp onion powder
1 tsp basil
1 tsp oregano
1/8 tsp pepper
1/8 tsp salt


Heat skillet. Add olive oil to taste. Add chopped chicken, season with salt & pepper. Cook thoroughly, about  7-10 minutes.

Meanwhile, prepare rice in chicken stock according to package directions.

Once chicken is cooked through, add frozen vegetables and herbs. Cook on med heat until completely heated, about 5 minutes. Add rice, salt & pepper to skillet. Serve.

Kids can: help to measure/pour ingredients; pick out their favourite vegetables to include.

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