Spanish Chicken & Rice
- Combine cumin and garlic. Season chicken with cumin mixture.
- Heat half the oil at medium-high heat in large skillet. Add chicken and cook until browned, stirring often. Remove chicken.
- Heat remaining oil. Add rice and cook and stir until browned. Stir in broth, water and picante sauce. Heat to a boil. Cover and cook over low heat for 10 minutes.
- Stir in vegetables. Return chicken to skillet. Cover and cook until chicken is cooked through about 10 minutes.
Recipe Made With
PACE® Picante Medium Sauce
CAMPBELL'S® Condensed 25% Less Sodium Chicken Broth
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