CALIFORNIA RICE SKILLET
Yield: Makes 6 servings.
Ingredients
• 3 whole chicken breasts, skinned, boned and cut into large pieces
• 1 tablespoon butter or margarine
• 1 tablespoon vegetable oil
• 1 cup uncooked rice
• 1 1/4 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 (2-1/2 cups) frozen California-style vegetables*, thawed
• 1 cup (4 ounces) shredded Cheddar cheese, divided
Directions
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 (www.usarice.com)
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