Quick Creamy Mexican Chicken & Rice Skillet Casserole

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 lb boneless skinless chicken breast, cut into bite-sized chunks
• 1/2 cup onion, finely chopped
• 1 poblano pepper, finely chopped
• 1 cup instant rice
• 1 cup chicken stock (or broth)
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 (10 ounce) can cream of mushroom soup

1. Heat oil and butter in a large skillet over medium heat until butter melts.
2. To the pan add chicken, onion, pepper, and seasonings until the chicken is cooked through and the vegetables are soft.
3. Stir in the rice, stock, and soup and simmer over low heat until rice is tender, stirring occasionally.
4. Serve and enjoy! This would also make a good filling for burritos/enchiladas.

vegetable oil, butter, chicken breast, onion, pepper, instant rice, chicken stock, chili powder, pepper, paprika, cream of mushroom soup

Taken from www.food.com/recipe/quick-creamy-mexican-chicken-rice-skillet-casserole-464669 (may not work)