The rice in this chicken and rice recipe is cooked in condensed cream of chicken soup with a dash of nutmeg before being mixed with spinach and cheese.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1-1/2 cups water
1 can (10-3/4 oz.) condensed cream of chicken soup
1/8 tsp. ground nutmeg
2 cups instant white rice, uncooked
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Swiss Cheese
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
Add water, soup and nutmeg to skillet; stir. Bring to boil.
Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 min.
Increase oil to 2 Tbsp. if using a regular skillet.
Substitute 1-1/2 cups chopped fresh spinach or 1 can (13-1/2 oz.) chopped spinach, well drained, for the frozen spinach.
Substitute KRAFT Shredded Cheddar Cheese for the Swiss cheese.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.