Savory Chicken and Rice Skillet

(22 Ratings)
Recipe Yield: Serves 4


  • 1 teaspoon each paprika and garlic salt
  • 1/2 teaspoon lemon pepper seasoning
  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 2 tablespoons margarine, butter or spread with no trans fat, divided
  • 1 (5.0 ounce) package of RICE-A-RONI® Chicken & Mushroom flavor
  • 1 red or green bell pepper, chopped
  • 1-2/3 cups water
  • 1/4 cup of milk

Preparation Steps

  1. Sprinkle paprika, garlic salt and lemon pepper over chicken. In large skillet over medium high heat, melt 1 tablespoon margarine. Add chicken; cook 2 minutes on each side. Remove from skillet, set aside.
  2. In same skillet over medium heat, sauté rice/vermicelli mix with remaining 1 tablespoon margarine until vermicelli is golden brown.
  3. Slowly stir in 1-2/3 cups water and Special Seasoning; bring to a boil. Place Chicken over rice. Reduce heat to low. Cover; simmer 15 minutes.
  4. Stir in bell pepper. Cover; cook 5 more minutes or until rice is tender and chicken is no longer pink inside. Transfer chicken to serving plates. Stir 1/4 cup milk into rice; heat through. Serve rice alongside chicken.