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Chicken & Spanish-Style Rice Skillet

Chicken & Spanish-Style Rice Skillet

4.75
(4)

Moist and flavorful chicken served on a bed of tender rice and veggies...this one skillet dish uses picante sauce and frozen vegetables to ensure that it's easy and delicious.

serves 4 people

Ingredients

cost per recipe: $11.81

The price is determined by the national average.

  • 1

    teaspoon ground cumin

  • 1/8

    teaspoon garlic powder

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into strips

  • 2

    tablespoons vegetable oil

  • 1

    cup uncooked long grain white rice

  • 1

    can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

  • 1 1/4

    cups water

  • 1/2

    cup Pace® Picante Sauce - Medium

  • 2

    cups frozen mixed vegetables (carrots, green beans, corn, peas)

view nutrition info

How to Make It

Step 1

Stir the cumin and garlic powder in a small bowl. Season the chicken with the cumin mixture.

Step 2

Heat 1 tablespoon oil in a 10-inch skillet over medium heat.  Add the chicken and cook until well browned on both sides, stirring often.  Remove the chicken from the skillet.

Step 3

Heat the remaining oil in the skillet.  Add the rice and cook and stir until browned.  Stir in the broth, water and picante sauce and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes.

Step 4

Stir the vegetables in the skillet.  Return the chicken to the skillet.  Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

BUY NOW
Campbell's® Condensed Chicken Broth

Campbell's® Condensed Chicken Broth

BUY NOW

Ratings & Reviews

(4)
  • S S.

    September 13, 2014

    This recope is decicious

    I was skeptical about this recipe but I made it anyway, It is delicious. I used low sodium chicken broth and I used broth in place of 1/2 the water it calls for. I also used 1 cup of pace medium salsa. I can not get over how good it is. very tasty

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  • Cathy N.

    January 28, 2008

    Chicken & Spanish-Style Rice Skillet

    Rather bland. Loved the ease of prep, but it needs more seasonings. Will use again, but I will add pepper to the cumin and garlic, and add more of the picante.

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  • Elizabeth K.

    November 28, 2006

    Chicken & Spanish-Style Rice Skillet

    I used olive oil instead of vegetable oil. Also, I used half a teaspoon of garlic salt instead of an eighth of a teaspoon of garlic powder. For frozen vegetables, I used peas and carrots. It's a very good recipe, which I'll continue to use.

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  • Sglmom2

    August 24, 2005

    Chicken & Spanish-Style Rice Skillet

    Super easy recipe. The only thing I did differently was by mistake I put the entire jar of picante sauce in the pan rather than the half cup. I just cut back on the water. Also I used extra virgin olive oil instead of vegtable oil. I came out great. Even better the next day. I will definitly make this again, but, I'll omit the water all together.

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