Leslie's Savory Chicken, Vegetables and Rice Dinner

Here's one of my super easy skillet dishes. It's one of those kind of dishes where I just used what was at hand and it turned out to be a happy accident:

Savory Chicken, Vegetables and Rice

• 6 frozen chicken breast tenderloins
• Approximately 2 to 3 cups frozen mixed veggies (I used Bird's Eye Normandy blend which has squash, zucchini, broccoli, cauliflower and carrots)
• 1 packet Lipton Savory Herb and Garlic Soup mix
• Success brand Boil-In Bag White Rice
• 2 cups water
• small amount of oil/butter

Place frozen chicken tenders in a hot skillet prepped with about a tablespoon of cooking oil and or butter. (I like to mix the two). Brown the chicken on one side and turn over. Add the frozen vegetables on top. Turn the heat to low and place a tight lid on the skillet. This will trap steam that will help cook the vegetables. 

When the veggies are nearly tender (usually in appx. 30 minutes, add 2 cups of water and the packet of dry soup and mix well. 

Cut the rice boil-in bag open and mix the rice directly into the liquid. (At this point, you can break the chicken into smaller pieces, if you desire.)

Let the mixture come back to a boil, replace the lid, keeping the heat on low to simmer. Stir occasionally, and serve when the rice is tender, usually fifteen minutes or so.

Serves up to 4 people.

I originally made this dish several years ago using just peeled and sliced potatoes instead of mixed veggies and rice. It was delicious, too, but we really liked this version even better. 

You can get creative and use whatever vegetables and starch you prefer: brown rice, potatoes, even quinoa, or beans. Add a single veg like broccoli or your personal favorites. You can also sprinkle shredded cheese on top.

Sorry I didn't think to take a picture of it before we ate it up!😁😁😁

Enjoy!