Cheddar Chicken and Rice Skillet
(Recipe adapted from Kraft Food and Family Magazine Fall 2006)
1/2 cup reduced fat or fat free Italian dressing
2 cups of precooked chicken, cubed
2 cups brown rice, uncooked
1 1/4 cups of reduced sodium chicken broth
1 1/2 cups chopped tomatoes
1 cup of reduced fat shredded cheddar cheese
1/2 teaspoon garlic powder
1. Heat the Italian dressing in a large nonstick skillet on medium-high heat. Add the chicken and garlic powder and cook and stir for 2 minutes.
2. Stir in the rice and chicken broth. Bring to a boil and cover. Then reduce the heat to low and simmer for 5 minutes or until the rice is tender. Let stand covered, 5 minutes, or until the liquid is absorbed.
3. Add the tomatoes and the cheddar cheese and stir until blended.