Recipes:
# Country Chicken Supper
## INGREDIENTS
3 skinless, boneless chicken breasts
(4 ounces each)
2 tablespoons vegetable oil
1/2 cup chopped onion
1 (14-ounce) can French-style green beans
1 (14-ounce) can chopped canned tomatoes
1 (14-ounce) can sliced carrots
1 large potato cut into 3/4-inch cubes
1 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/2 cup finely shredded Cheddar cheese
SERVES 6
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## Make Ahead
Cut chicken into bite-size pieces; wrap and store in the freezer. Only partial thawing is required before adding the chicken to the skillet.
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## VARIATION
For an unbeatable Southwestern flavor, substitute black beans for the green beans and corn for the carrots
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### 1
Cut chicken into bite-size pieces. Heat oil in a large skillet over medium heat; add chicken and onion. Sauté for about 3 minutes.
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### 2
Add green beans, undrained tomatoes, carrots, potato, rice, salt and pepper to skillet; mix gently.
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### 3
Pour water over top of chicken mixture. Cook, covered, over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender.
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### 4
Sprinkle chicken mixture with Cheddar. Let stand, covered, for 5 minutes.
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## Make It Quicker
• Speed cooking by using cubed canned potatoes and instant rice. Add the potatoes and rice to skillet; bring to a boil and remove from heat. Let stand, covered, for 5 minutes. Proceed as recipe directs.
