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.
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
Heat oil in a medium skillet over medium-high heat. Cook onion 6 to 8 minutes or until golden brown, stirring occasionally.
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.
Cover and let stand 5 minutes until rice is tender and cheese is melted.
