Skillet Chicken and Rice

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  • 15|min prep time
  • 45|min total time
  • 6 ingredients
  • 4 servings

4
boneless, skinless chicken breast halves
1
(8-oz.) can no-salt-added tomato sauce
1/2
cup water
1
(14 1/2-oz.) can Mexican-style stewed tomatoes, undrained*
1
(15 1/2 or 15-oz.) can dark red kidney beans, drained
1
cup uncooked instant brown rice

Directions

  1. 1 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until browned, turning once. Remove chicken from skillet.
  2. 2 In same skillet, combine all remaining ingredients; mix well. Top with chicken. Bring mixture to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until chicken is fork-tender, its juices run clear, and almost all liquid is absorbed. Let stand 5 minutes before serving.

Notes

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Nutrition Information

Recipe Step Photos

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