Ingredients
1
tablespoon vegetable oil
1 1/4
pounds boneless skinless chicken breasts, cut into 1-inch pieces
2
cups water
1
tablespoon margarine or butter
1
bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
2
cups uncooked instant rice
1
teaspoon salt
1/4
teaspoon pepper
1
cup shredded Cheddar cheese (4 ounces)
Preparation
In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed.
