Lunch: Chicken Rice Skillet

Only one pan to clean is the bonus for the cook who serves this preferred dinner of chicken and rice.

Ingredients

1 tbsp. vegetable oil
2 lb. chicken parts
1 can Campbell's® Condensed Chicken Broth
1/2 tsp. garlic powder or 2 garlic cloves, minced
1/4 tsp. Hot pepper sauce
1 green pepper
3/4 c. rained cut-up canned tomato or 1 small tomato, chopped
.67 c. uncooked regular long-grain white rice

Instructions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.
Tip: If desired, remove the skin from the chicken before browning. Vitamin A 11%DV, Vitamin C 32%DV, Calcium 4%DV, Iron 20%DV

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