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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
• 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
 

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)