Appears in Cook's Country April/May 2006
Cooking chicken and rice in the same pan sounds appealing, but not if the chicken is rubbery, the rice is mushy, and the flavor is bland.
For a convenient chicken and rice recipe, we used quick-cooking boneless, skinless chicken breasts and prepared our rice in the same skillet we used to brown the chicken. Cooking both components of our Fiesta Chicken and Rice recipe in the ...