Ingredients
- 1 1/2 cups dry white minute rice
- 2 chicken breasts, thawed and cut into bite-sized pieces
- 1 4 oz can mushrooms, drained
- 1/2 tsp garlic powder
- 2 Tbsp butter
- 1 1/2 cups chicken broth
- 1 can whole green beans*, drained and rinsed
- 1 tsp salt
- 1/2 tsp dried basil leaves
- dash of pepper
Directions
- Heat butter in large skillet over medium heat; sauté chicken in butter, stirring often, until nearly done through.
- Add mushrooms, and garlic. Sauté for about 5 minutes or until chicken is done through and lightly browned.
- Add chicken broth and bring to boil.
- Add green beans, salt, pepper, and basil; return to boil.
- Stir in rice; cover and remove from heat. Let stand for 5 minutes**.
- If rice is not tender and liquid not absorbed, return to boil again, cover, remove from heat and let stand an additional 5 minutes.
Notes
*Can substitute cut green beans
**If rice is not tender and liquid remains; return to boil, cover, remove from heat and let stand an additional 5 minutes. If rice is not tender and no liquid remains; add 1/4 broth or water, return to boil, cover, remove from heat and let stand an additional 5 minutes. Repeat until rice is tender and liquid is absorbed.