Chicken: 20-Minute Chicken & Brown Rice Pilaf

• 3 teaspoon canola oil
• 16 ounce , raw
• 3 teaspoon sodium free chicken bouillon granules
• 10 mushrooms
• 1 yellow onion
• 2 cup frozen peas
• 2 cup MINUTE Brown Rice, uncooked
• 2 cup apricots, canned in water
• 1/2 cup COOL WHIP FREE Whipped Topping

1. Heat oil in medium non-stick skillet.
2. Add chicken; cook until browned on both sides.
3. Remove chicken.
4. Add 1/2 cup water and chicken bouillon granules; stir.
5. Bring to boil.
6. Stir in sliced mushrooms, chopped onion, peas and rice.
7. Top with chicken; cover.
8. Cook on low-heat 5 minutes or until chicken is cooked through.
9. Let stand 5 minutes before servings.
10. Serve each person a tangerine for dessert; if not in season, serve 1/2 cup canned mandarin oranges instead topped with 2 tablespoons of whipped topping.

canola oil, chicken bouillon granules, mushrooms, yellow onion, frozen peas, brown rice, water

Taken from www.kraftrecipes.com/recipes/chicken-20-minute-chicken-brown-rice-pilaf-61931.aspx (may not work)