Campbell's Kitchen Chicken Rice Skillet

4.5
(2)

Only one pan to clean is the bonus for the cook who serves this preferred dinner of chicken and rice.

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 tablespoon vegetable oil

  • 2 pounds chicken parts

  • 1 (10.5 ounce) can Campbell's® Condensed Chicken Broth

  • ½ teaspoon garlic powder

  • ¼ teaspoon hot pepper sauce

  • 1 large green bell pepper, chopped

  • ¾ cup drained cut-up canned tomato

  • cup uncooked regular long-grain white rice

Directions

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.

  2. Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.

Tips

Tip: If desired, remove the skin from the chicken before browning.

Nutrition Facts (per serving)

471 Calories
21g Fat
29g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 471
% Daily Value *
Total Fat 21g 27%
Saturated Fat 5g 27%
Cholesterol 140mg 47%
Sodium 639mg 28%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 38g 76%
Vitamin C 38mg 42%
Calcium 46mg 4%
Iron 4mg 22%
Potassium 467mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.