Lunch
Skillet Fiesta Chicken and Rice
A quick one-skillet meal with chicken, rice, beans, corn, and zesty seasonings. It’s colorful, hearty, and perfect for busy weeknights.
Ingredients:
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can campbell's® condensed tomato soup (regular or 25% less sodium)
- 1 1/3 cups water
- 1 teaspoon chili powder
- 1 1/2 cups uncooked instant white rice
- 1/4 cup shredded cheddar cheese
Directions:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
- Stir the soup, water and chili powder in the skillet and heat to a boil.
- Stir in the rice. Place the chicken on the rice mixture. Sprinkle the chicken with additional chili powder and the cheese. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the rice mixture before serving.