In-A-Pinch Chicken Rice Bowl

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.