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Weeknight Chicken and Rice Recipe

Weeknight Chicken, Veggie and Rice Skillet Recipe

recipes:
  • Stovetop
  • Ready Rice
  • Quick & Easy
  • Easy & Healthy
  • Chicken & Rice Dishes
  • Chicken
  • 15 - 30 MIN
Weeknight Chicken and Rice Recipe
  • Servings
    4
  • Prep
    15m
  • Cook
    10m
  • Total
    25m

About This Dish

Leftover chicken is the perfect way to make a fast, hearty meal with READY RICE® plus veggies. A touch of Balsamic vinegar gives the dish a tangy finish.

    

Ingredients

  • 1 tablespoon olive oil
  • 1 cup frozen pearl onions, thawed
  • 1 cup sliced carrot
  • 1 medium red bell pepper cut into ½" pieces
  • 1 pound Brussels sprouts, trimmed and thinly sliced
  • ⅛ teaspoon salt
  • 3 cups cooked, shredded chicken breast
  • 1 package UNCLE BEN’S® READY RICE® Roasted Chicken Flavored
  • 1 tablespoon balsamic vinegar

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add onions and sauté 2 minutes or until beginning to brown.
  2. Add carrots and bell pepper; sauté 2 minutes. Add Brussels sprouts and salt; sauté 2 minutes or until sprouts are crisp-tender. Stir in chicken; cook, 1 minute or until chicken is heated through. Remove from heat.
  3. Cook rice according to package directions. Add rice to skillet; stir well to combine. Remove. Drizzle with vinegar, if desired.

Nutrition

Amount per serving (4 total)

Calories: 400
Total Fat: 9g 14%
Saturated Fat: 1.5g 8%
Trans Fat: 0g
Sodium: 530mg 22%
Carbohydrates: 40g 13%
Dietary Fiber: 7g 28%
Sugars: 8g
Protein: 39g
 
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