Ingredients:
2 tablespoons virgin olive oil
3/4 lb boneless skinless chicken breasts, cut into cubes
2 small onions, finely chopped
1 medium carrots, finely chopped
1 cup uncooked long grain rice
1 can condensed cream of mushroom soup
1 can condensed chicken broth
1/2 cup water
1/2 cup frozen peas
Directions:
In large saucepan over medium-high heat, heat 1 tbsp oil.
Saute chicken until browned, stirring often.
Remove from saucepan; set aside.
Reduce heat to medium.
In same saucepan heat remaining oil.
Saute onion, carrot and rice until rice is browned, stirring constantly.
Stir in soup, broth and water.
Bring to boil.
Reduce heat to low.
Cover, simmer 15 minutes , stirring occasionally.
Add peas.
Return chicken to saucepan.
Cover, simmer 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.
Servings: 4-6
Time preparation: 10 min.
Time total: 45 min.