15-Minute Chicken and Broccoli Risotto the Editors of Publications International, Ltd.
15 Minute Chicken and Broccoli Risotto
Makes 4 servings
|1||small onion, chopped|
|2||packages (about 9 ounces each) ready-to-serve yellow rice|
|2||cups frozen chopped broccoli|
|1||package (about 6 ounces) refrigerated fully cooked chicken breast strips, cut into pieces|
|1/2||cup chicken broth or water|
- Heat oil in large skillet over medium-high heat. Add onion; cook 3 minutes or until translucent.
- Knead rice in bag. Add rice, broccoli, chicken and broth to onion in skillet. Cover; cook 6 to 8 minutes or until hot, stirring occasionally.
Top with toasted sliced almonds for a crunchy texture and added flavor.
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