Meals ready in 10 minutes or less are hard to come by, especially when you’re looking for a meal that will leave you feeling full and satisfied and truly nourished. Thankfully, even when you’re in a pinch, In-A-Pinch Chicken Rice Bowl is at the ready! Savory rice cooked in chicken broth for extra flavor complements nicely with the ready-made chicken strips and the summer vegetables, thawed from the freezer, for both convenience and great taste! Never fear missing out on a square meal again with In-A-Pinch Chicken Rice Bowl!
Ingredients
- 1 cup instant rice, uncooked
- 1 cup chicken broth
- 2 teaspoons olive oil
- 1/2 cup frozen chopped green pepper, thawed
- 1/4 cup onion, chopped
- 1 (9-ounce) package ready-to-use grilled chicken breast strips
- 1/2 cup frozen corn, thawed
- 1/2 cup frozen peas, thawed
- 1 teaspoon dried basil
- 1 teaspoon rubbed sage
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions
Step 1 –Cook the rice according to package directions, in the chicken broth.
Step 2 –In a large skillet over medium heat, heat the oil.
Step 3 –Sauté the green pepper and the onion in the hot oil until they are crisp-tender, about 2-3 minutes.
Step 4 –Stir the chicken, the corn, the peas, the basil, and the sage into the veggie mixture and cook until it is heated through, about 4-5 minutes.
Step 5 –Stir the cooked rice, the salt, and the pepper into the chicken mixture.
Step 6 –Serve.
