15 Minute Chicken and Rice Dinner


  • 1 tablespoon vegetable oil
  • 4 small boneless skinless chicken breast halves (about 1 pound)
  • 1 1/2 cups water
  • 1 can cream of chicken soup
  • 1/2 teaspoon each paprika and pepper
  • 1 1/2 cups Minute Original Rice, uncooked
  • 2 cups fresh or thawed frozen broccoli florets


  1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook for 4 minutes on each side or until cooked through.
  2. Remove chicken from skillet.
  3. Add water, soup and seasonings; stir. Bring to a boil.
  4. Stir in rice and broccoli.
  5. Top with chicken; cover. Cook on low heat for 5 minutes.

Yield: 4 servings

For creamier rice, increase water to 1 2/3 cups. If you use thicker, larger chicken breast halves, it may require additional cooking time.

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