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Chicken, Turkey, Duck, etcChicken Recipes pg 1 >  California Rice Skillet



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Yield: Makes 6 servings.


    • 3 whole chicken breasts, skinned, boned and cut into large pieces
    • 1 tablespoon butter or margarine
    • 1 tablespoon vegetable oil
    • 1 cup uncooked rice
    • 1¼ teaspoons salt
    • 1/2 teaspoon dry mustard
    • 2 cups chicken broth
    • 1/4 cup sherry
    • 1/2 cup sliced green onions
    • 1/2 18-ounce package (2½ cups) frozen California-style vegetables*, thawed
    • 1 cup (4 ounces) shredded Cheddar cheese, divided


Brown chicken lightly in butter and oil in large skillet over medium-high heat. Add rice, salt, mustard, broth and sherry. Bring to a boil; reduce heat, cover, and simmer 15 minutes. Add onions and vegetables; cover and continue to cook 5 minutes. 
Remove from heat; stir 1/2 cup cheese into rice and sprinkle remaining 1/2 cup cheese on top. Replace cover until cheese melts.

*A combination of cauliflower, broccoli and sliced carrots may be substituted. 

Nutrition Facts

    Calories 425   
    Total Fat 15g 
    Cholesterol 98mg 
    Sodium 1044mg 
    Total Carbohydrate 36g 
    Dietary Fiber 1g 
    Protein 37g  

USA Rice Federation (


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