1 pot or large skillet + 30 mins and you have a filling, healthy meal for dinner. You just might have leftovers too! I was recently getting coffee and overheard two women talking about their teenage boys and how much food they could devour – this is the type of meal I think is perfect for a big family or hungry teens. You can cook a huge meal in no time and fill those hungry bellies! This goes great with French bread for dipping in the soft, rice yumminess. And if you want more, serve with a healthy green salad.
The one qualm I usually have with chicken and rice dishes is that they are loaded with cheese or fattening soup mixes and hardly any vegetables. This dish turns that around, I used 98% fat free soup and lots of mushrooms, broccoli, and onion to give it a lot of vegetable goodness. You still have a really flavorful meal, but with little fat!
Recipe notes: Make sure you choose the right skillet or pot. You need one large enough to fit a good amount of food, and one with a cover. I used my dutch oven and highly recommend that if you have one.
- 1 tbsp. olive oil
- 2 lb. chicken cutlets
- 1 can 98% fat free Cream of Chicken soup
- 1 can 98% fat free Cream of Mushroom soup
- 3 cups water
- 1 tsp. paprika
- 1 tsp. cumin
- 3 cups uncooked instant brown rice
- 1 head broccoli, cut into bite-size flowerets
- 8 oz. baby bella (or other variety) mushrooms, chopped
- 1 small onion, chopped
- Heat the olive oil in a large skillet, dutch oven, or other pot over medium-high heat. Add the chicken cutlets and cook just a few minutes until browned on both sides.
- Remove the chicken from the skillet and set aside.
- Stir the soup, water, paprika, cumin, and a generous amount of S/P together in the skillet. Heat to a boil.
- Stir in the rice, broccoli, mushrooms, and onion. Reduce heat to low. Return the chicken to the skillet and nestle in the rice mixture. Sprinkle some additional S/P and paprika over the chicken. Cover and cook about 8 minutes or until the chicken is cooked through and the rice is tender.