Quick Italian Chicken and Rice

This six-ingredient skillet goes from stovetop to tabletop in 20 minutes!

–

Save & Share

Servings 3

false

( 4 ) Ratings

4 Ratings

5 Stars 20%

4 Stars

3 Stars 20%

2 Stars 20%

1 Stars

Member Reviews ( 3 )

07dd6364-2c76-4e06-ad7e-860d7b1d1b28

ingredients 6
Prep Time 15 min
Total Time 20 min

Ingredients

2: teaspoons vegetable oil

1: package (12 to 14 oz) chicken breast tenders (not breaded)

1/2: teaspoon Italian seasoning

1: can (14.5 oz) Italian-style stewed tomatoes, undrained

3/4: cup water

1 1/2: cups uncooked instant white rice

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In 10-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken tenders on all sides with Italian seasoning; add to skillet. Cook 5 to 6 minutes, stirring constantly, until chicken is browned and no longer pink in center.
2 Stir in tomatoes and water. Heat to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.

EXPERT TIPS

toggle

Expert Tips

Serve with fresh steamed broccoli and purchased crunchy toffee cookies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 70),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 440mg; 440%;
Total Carbohydrate: 57g; 57%
(Dietary Fiber 2g 2% Sugars 7g 7% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 20%;

Exchanges:

4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

NicoleEus

report Posted Oct. 20, 2011 4:51 PM

I thought this was very tasty. I didn't use instant rice. I made regular white rice and didn't add water when I put in the stewed tomatoes. I stirred in about 1 and 1/2 cups of the cooked rice and it worked fine. Will definitely be making this again!

sevans61908

report Posted Feb. 27, 2011 8:13 PM

cub - sounds like you used regular long grain rice instead of instant rice. I've done that before and it makes for a long wait for dinner!!

cublub63

report Posted May. 12, 2010 9:17 PM

I followed the recipe exactly, except that I used olive oil instead of vegetable oil. After removing it from the heat and letting it stand for 10 minutes, the liquid still had not dissolved. I put the skillet back on the heat, covered it, and let it simmer for about 15 minutes. This dish lacked a little in flavor for me. I had to add a little table salt to mine after it was done. My husband liked it, however I don't think we'll put this into our regular meal rotation after all.