TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. —Jan Balata, Kilkenny, Minnesota

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

2 tablespoons canola oil

2 celery ribs, chopped

4 green onions, thinly sliced

1/2 cup chopped sweet red pepper

1/2 cup chopped sweet yellow pepper

2 cups frozen green beans, thawed

1 jar (4-1/2 ounces) sliced mushrooms, drained

1 can (14-1/2 ounces) chicken broth

1/4 cup water

3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon lemon-pepper seasoning

1/8 teaspoon garlic powder

1/8 teaspoon pepper

2 cups uncooked instant rice

Directions

1. In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through.

2. Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.

© 2023 RDA Enthusiast Brands, LLC