Cheddar Chicken and Rice

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Average: 4 (1 vote)

Leftover chicken and instant rice make a tasty, quick dinner with canned green beans and chicken broth.

Cheddar Chicken and Rice

Serves

Servings: 
4
Prep Time
5 min
Cook Time
10 min

Leftover chicken and instant rice make a tasty, quick dinner with canned green beans and chicken broth.

Ingredients

1 Tbsp. vegetable oil

1 1/2 cups diced onion 

2 cups chopped cooked chicken 

1 can (14.5 oz.) Del Monte® Cut Green Beans, drained 

1 can (14.5 oz.) College Inn® Chicken Broth 

1 1/2 cups instant white rice

1 tsp. chopped fresh oregano or 1/4 tsp. dried oregano

1/4 tsp. black pepper

1 cup (4 oz.) shredded sharp Cheddar cheese 

Directions
  1. Heat oil in a medium skillet over medium-high heat. Cook onion 6 to 8 minutes or until golden brown, stirring occasionally.
  2. 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.
  3. Cover and let stand 5 minutes until rice is tender and cheese is melted.
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