This chicken and rice skillet recipe is the complete package: delicious, easy to make, and ready in a half hour or less!
- 4 (1 lb.) boneless, skinless chicken breast halves, cut into strips
- 2 Tbsp. oil
- 2 cups sliced zucchini or 1 pkg. (16-oz.) frozen vegetable blend
- 1 jar (15-oz.) medium salsa (1 1/4 cup)
- 1 1/2 cup instant rice
- 1 1/2 cup (6-oz.) Sargento® Chef Blends™ Shredded Taco Cheese
Cook chicken in hot oil in large skillet over medium-high heat 5 minutes or until cooked through, stirring frequently.
Add zucchini, salsa and 3/4 cup water. Heat to a boil; cover and simmer 5 minutes. Reduce heat; stir in rice. Top with Sargento® Chef Blends™ Shredded Taco Cheese. Cover and cook 5 minutes.