Chicken, Zucchini & Rice Skillet

A few fresh ingredients on the stove top, plus rice and you have yourself a tasty skillet.
Canola Oil
Rotisserie Chicken (I used half shredded)
Bell pepper
1 can (15oz) Garbanzo Beans (drained & rinsed)
1 can (14.5oz) Fire roasted tomatoes w/ garlic, undrained
3/4 cup of water
1 cup of instant rice
1/2 cup cheddar cheese
Heat oil in large skillet over medium heat. Add zucchini, bell pepper, and mushrooms cook for 5 minutes stirring occasionally. Add beans, undrained tomatoes, and water, Increase heat and bring to a boil. Add rice, stir well. Cover, remove from heat and let stand 7 minutes until liquid is absorbed and sprinkle with cheese. Easy Breezy Meal!


Filed under Yummy Eats

7 responses to “Chicken, Zucchini & Rice Skillet

  1. Donah

    I love zucchini! In fact, my little boy loves it,too! It just goes with almost anything. Must try this recipe.

  2. …am really amazed at how a glamorous girl can cook…=>

  3. Pingback: Country Captain (Southern Chicken and Rice) | familyrecipebooks

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