Ingredients
- 1 pound chicken tenders
- 1 can (14 ounce) cream of mushroom soup
- 2 cups vegetables (frozen that have been thawed)
- 1 1/2 cups dry instant rice
- 1 cup chicken broth
- 1 tablespoon oil (vegetable oil)
- 1/4 teaspoon ground chipotle pepper
- Salt to taste
- Pepper to taste
How to Make
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Step 1: Season the tenders with salt and pepper.
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Step 2: In a large skillet, heat the oil to medium-high heat and brown the tenders. Remove them and set them aside.
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Step 3: Add the water, soup, and ground chipotle pepper to the skillet, and bring to a boil.
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Step 4: Stir in rice, vegetables, and chicken tenders, and reduce heat to medium-low.
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Step 5: Cover and cook for 5 to 7 minutes or until the chicken is cooked and the rice is tender.
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Step 6: Enjoy!
We hope you enjoy this recipe!
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