Chicken Rice Skillet

• 1 tbsp. vegetable oil
• 2 lb. chicken parts
• 1 can Campbell's Condensed Chicken Broth
• 1/2 tsp. garlic powder or 2 garlic cloves, minced
• 1/4 tsp. Hot pepper sauce
• 1 green pepper
• 3/4 c. rained cut-up canned tomato or 1 small tomato, chopped
• .67 c. uncooked regular long-grain white rice

1. Heat the oil in a 10-inch skillet over medium-high heat.
2. Add the chicken and cook until well browned on all sides.
3. Remove the chicken from the skillet.
4. Pour off any fat.
5. Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil.
6. Return the chicken to the skillet.
7. Reduce the heat to low.
8. Cover and cook for 30 minutes or until the chicken is cooked through.
9. Tip: If desired, remove the skin from the chicken before browning.Vitamin A 11%DV, Vitamin C 32%DV, Calcium 4%DV, Iron 20%DV

vegetable oil, chicken parts, campbells condensed chicken broth, garlic, pepper sauce, green pepper, tomato, uncooked regular

Taken from www.delish.com/recipefinder/chicken-rice-skillet-recipe-campbells-1109 (may not work)