Skillet Cheesy Chicken and Rice
It takes just minutes to make this one-pan chicken and green bean dinner using boil-in-bag rice. Melted Cheddar cheese topping makes it especially kid friendly.
1 boil-in-bag long grain rice
1 Tbsp. vegetable oil
1½ cups diced onion
1 can (14.5oz.) Del Monte® Cut Green Beans, drained
½ cup chicken broth [or water]
¼ tsp. dried oregano
¼ tsp. black pepper
1 can (10oz.) chicken in water, drained
1 cup shredded sharp Cheddar cheese, 4oz.
Cook rice according to package directions; set aside.
Meanwhile, heat oil in a medium skillet over medium-high heat. Cook onion 6 to 8 minutes or until golden brown, stirring occasionally. Remove from heat. Stir in beans, broth, oregano and pepper; set aside.
Stir cooked rice into bean mixture. Bring to a boil over medium-high heat. Gently stir in chicken and return to a boil.
Remove from heat and sprinkle evenly with cheese. Cover and let stand 5 minutes for cheese to melt.