Prep and Cook Time 25 minutes
YIELD Makes 4 servings
|2||cups uncooked instant white rice|
|2||tablespoons olive oil|
|4||boneless skinless chicken breasts (about 1 pound)|
|1||cup sliced mushrooms|
|1||small onion, thinly sliced|
|1||teaspoon minced garlic|
|1||can (10-3/4 ounces) condensed cream of mushroom soup, undiluted|
- Cook rice according to package directions.
- While rice is cooking, heat oil in large nonstick skillet over medium heat. Cook chicken breasts 3 to 4 minutes per side or until lightly browned. Remove chicken; set aside.
- Add mushrooms, onion and garlic to skillet. Cook 1 minute, stirring constantly. Reduce heat to low; stir in soup and black pepper to taste. Add chicken; cook about 7 minutes or until chicken is no longer pink in center. Serve over rice.
|Total Fat||16 g|
Lentil and Tomato Stuffed Peppers from Hunt's feature stuffed bell peppers with a tomato-vegetable-lentil filling, layered with mozzarella cheese. It makes an easy meatless entree that the whole family will enjoy.
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.