CAMPBELL'S(R) Smoky Maple Chicken & Rice
Season the chicken as desired. Heat the oil in a large, deep non-stick skillet over medium-high heat. Add the chicken and cook 4 minutes per side, or until browned and cooked through. Transfer to a plate and keep warm.Advertisement
Add the carrots and garlic and saute for 1 minute, or until fragrant.
Stir in the soup, water, maple syrup, and mustard; heat to a boil. Stir in the rice. Cover with a lid, reduce and simmer, stirring occasionally, 10 minutes.
Stir in corn. Return the chicken to the skillet. Cook, covered, until the rice is tender, 3 minutes. Remove from the heat. Let stand, covered, for 5 minutes or until the liquid is absorbed.
Sprinkle with chopped fresh parsley or basil, if desired.
You can replace the carrots with sliced peppers or your favourite veggie. You can also omit them and use 2 cups of frozen mixed vegetables or frozen cut broccoli in place of the corn.
Nutrition Facts (per serving): Calories 420 Fat 13 g Sodium 820 mg Carbohydrate 48 g Dietary Fiber 2 g Protein 29 g Calcium 5 %DV