Cheddar Chicken and Rice

Leftover chicken and instant rice make a tasty, quick dinner with canned green beans and chicken broth.

Serves

4
Prep Time
5 min.
Cook Time
10 min.

Leftover chicken and instant rice make a tasty, quick dinner with canned green beans and chicken broth.

Ingredients

1 Tbsp. vegetable oil

1½ cups diced onion

2 cups chopped cooked chicken

1 can (14.5oz.) Del Monte® Cut Green Beans, drained

1 can (14.5oz.) College Inn® Chicken Broth

1½ cups instant white rice

1 tsp. chopped fresh oregano [or 1/4 tsp. dried oregano]

¼ tsp. black pepper

1 cup (4oz.ea.) shredded sharp Cheddar cheese

Directions
  1. Heat oil in a medium skillet over medium-high heat. Cook onion 6 to 8 minutes or until golden brown, stirring occasionally.
  2. Stir in remaining ingredients, except cheese. Bring to a boil over medium-high heat. Stir; remove skillet from heat and sprinkle rice mixture with cheese.
  3. Cover and let stand 5 minutes until rice is tender and cheese is melted.

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