Garden Skillet - Chicken

(14 Ratings)
Recipe Yield: 4 Servings


  • 1 package (6.8 ounces) RICE-A-RONIĀ® Spanish Rice
  • 2 tablespoons of margarine, butter or spread with no trans fat
  • 2 cups water
  • 3/4 pound boneless, skinless chicken breast halves, cut into thin strips and stir-fried*
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 medium zucchini, cut into 3/4-inch chunks
  • 1 cup frozen or drained canned corn
  • 2 tablespoons chopped fresh basil (optional)

Preparation Steps

  1. In a large skillet, combine rice-vermicelli mix and 2 tablespoons of margarine. SauteĀ“ over medium heat until vermicelli is golden brown, stirring frequently.
  2. Slowly stir in 2 cups water, Special Seasonings and tomatoes; bring to a boil.
  3. Cover and reduce heat. Simmer 12 minutes. Stir in zucchini and corn. Return to a simmer. Cover and simmer 5 to 8 minutes or until rice is tender. Add cooked chicken; cook and stir until heated through. Sprinkle with chopped basil, if desired.