Chicken and Rice

This is a great recipe and pretty easy!  You make everything in the skillet so you only get one cooking dish dirty.  The bacon really adds a lot of flavor to the dish!  

Chicken and Rice

Makes 4 Servings

1 1/2 lb skinless, boneless Chicken Breasts

2 8.8 oz pouches ready to serve long-grain rice

4 bacon slices, diced

1/2 c chopped Onion

1/2 c frozen Green Peas, thawed

1 4 oz can sliced mushrooms, drained

3/4 t Salt

1/4 t Pepper

1. Cut chicken into 1/4 inch slices and set aside.

2. Heat rice according to package directions; set aside.

3. Saute bacon in a large skillet over M/H heat 8 minutes or until crisp; remove bacon with slotted spoon, reserving 1 T drippings in skillet.

4. Saute onion in hot drippings in skillet 3 minutes or until tender.  Stir in chicken and saute 8 minutes or until chicken is done.  Stir in rice, bacon, peas and next three ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated.

You can substite 4 oz snow peas for green peas if you're like my Dad and don't like green peas. :)  Microwave snow peas and 1/4 c Water in a bowl 2 minutes before adding to chicken mixture.  Proceed with recipe as directed.

Also, there are just the perfect amount of mushrooms in this recipe for me.  But for Jason (and those like  him who don't appreciate mushrooms quite as much) I will only use 1/2 jar of mushrooms next time.

If you make it let me know how it turns out!