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Chicken & Spanish-Style Rice Skillet

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Chicken & Spanish-Style Rice Skillet

Chicken & Spanish-Style Rice Skillet
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total prep
Moist and flavorful chicken served on a bed of tender rice and veggies...this one skillet dish uses picante sauce and frozen vegetables to ensure that it's easy and delicious.


  • 1 teaspoon ground cumin
  • 1/9 teaspoon garlic powder
  • 1 pound skinless, boneless chicken breast half , cut into strips
  • 2 tablespoon vegetable oil
  • 1 cup uncooked regular long-grain white rice
  • 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
  • 1 1/4 cup water
  • 1/2 cup Pace® Picante Sauce
  • 2 cup frozen mixed vegetables


  • Stir the cumin and garlic powder in a small bowl. Season the chicken with the cumin mixture.
  • Heat 1 tablespoon oil in a 10-inch skillet over medium heat.  Add the chicken and cook until well browned on both sides, stirring often.  Remove the chicken from the skillet.
  • Heat the remaining oil in the skillet.  Add the rice and cook and stir until browned.  Stir in the broth, water and picante sauce and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes.
  • Stir the vegetables in the skillet.  Return the chicken to the skillet.  Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.