COUNTRY CHICKEN SUPPER
Yields 6
3 skinless, boneless chicken breasts (4 oz. each)
2 tbsp. vegetable oil
1/2 cup chopped onion
1 (14 oz.) can French-style green beans
1 (14 oz.) can chopped canned tomatoes
1 (14 0z.) can sliced carrots
1 large potato cut into 3/4-in. cubes
1 cup uncooked rice
1/2 tsp. salt
1/4 tsp. pepper
1 cup water
1/2 cup finely shredded cheddar cheese
Cut chicken into bite size pieces.  Heat oil in a large skillet over medium heat; add chicken and onion.  Saute for about 3 minutes. Add green beans, undrained tomatoes, carrots, potato, rice, salt and pepper to skillet; mix gently.  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.  Sprinkle chicken mixture with cheddar.  Let stand, covered, for 5 minutes.

Quick Tip:  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.
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