Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!newsfeed.usit.net!sienna.impulse.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Chicken & Rice Skillet Followup-To: rec.food.cooking Date: 1 Mar 2000 07:22:58 -0700 Organization: attcanada.net Lines: 28 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <011b01a914d3$b94b3ec0$1fa8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39999 Low-Fat Chicken & Rice Skillet From; Anita's Tried & True Recipes 1/2 tsp olive oil 2 cup ground chicken breast, skinless -- cooked 1/2 cup onions -- chopped 1/2 cup red and green bell peppers -- chopped 1 cup frozen green peas -- thawed 10 3/4 ozs low-fat cream of mushroom soup 1 3/4 cup water 1 cup long-grain white rice 2 tsps salt In a saucepan, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in peas, cream of mushroom soup, water, rice, and salt. Cover and bring to a boil. Reduce heat and simmer until rice is done. Makes 6 servings. Calories 261 Fat 2 g Carbs 33 g Sodium 869 mg Fiber 1.6 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.