This chicken and rice dish is a quick, easy and comforting meal that the whole family will enjoy. Using ready-to-serve rice and frozen and canned veggies speeds up prep time and gets supper on the table in a snap.

Southern Living FEBRUARY 2006

  • Yield: Makes 4 servings
  • Cook time: 22 Minutes
  • Prep time: 10 Minutes


  • 1 1/2 pounds skinned and boned chicken breasts
  • 2 (8.8-ounce) pouches ready-to-serve long-grain rice
  • 4 bacon slices, diced
  • 1/2 cup chopped onion
  • 1/2 cup frozen green peas, thawed*
  • 1 (4-ounce) can sliced mushrooms, drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Garnish: fresh parsley sprigs


Cut chicken into 1/4-inch slices, and set aside.

Heat rice according to package directions; set aside.

Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon with a slotted spoon, reserving 1 tablespoon drippings in skillet.

Sauté onion in hot drippings in skillet 3 minutes or until tender. Stir in chicken, and sauté 8 minutes or until chicken is done. Stir in rice, bacon, peas, and next 3 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Garnish, if desired.

*4 ounces (about 1 heaping cup) snow peas may be substituted for green peas. Microwave snow peas and 1/4 cup water in a microwave-safe bowl 2 minutes before adding to chicken mixture. Proceed with recipe as directed.

Note: For testing purposes only, we used Uncle Ben's Original Long Grain Ready Rice.


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Chicken-and-Rice Recipe