- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups fresh or frozen corn, thawed
- 1 package (8.8 ounces) ready-to-serve long grain and wild rice
- 1/2 cup shredded cheddar cheese
- In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear.
- Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted. Yield: 4 servings.
Originally published as Wild Rice Chicken Skillet in Simple & Delicious July/August 2007, p45
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Reviewed Mar. 22, 2009
"very good could cook rice on the side to save a little money if you have the time."