I was clipping coupons Sunday morning, preparing for my weekly grocery shopping trip, and came across a recipe for Citrus Chicken and Rice. The recipe was attached to a coupon for 50-cents off Swanson’s Chicken Broth.
I can never have too much chicken broth in my pantry.
I bought the broth. I made the recipe. Saving money is a good thing. Dinner was yummy, too.
- 4 skinless, boneless chicken breasts (about 1 lb)
- 1 3/4 cups Swanson Chicken Broth
- 3/4 cup orange juice
- 1 medium onion, chopped
- 1 cup uncooked regular long-grain white rice
- 3 tbsp chopped fresh parsley
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it’s well-browned on both sides. Remove the chicken from the skillet.
Stir the broth, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. Stir in the parsley.