prep time
10 min

cook time
15 min

servings
4

WHAT YOU'LL NEED


Minute Rice^® Instant White Rice
2 cups (500 mL)
1 tbsp (15 mL)		vegetable oil
1 lb (500 g)		boneless, skinless chicken breast, cubed
1 can (10 oz/284 mL)		condensed cream of chicken soup
1 cup (250 mL)		frozen peas
¼ cup (50 mL)		crumbled cooked crisp bacon
¼ cup (50 mL)		grated Parmesan cheese
1 ½ cups (375 mL)		2% milk

INSTRUCTIONS

Step 1: Heat oil in a large skillet set over medium-high heat. Add chicken and stir-fry for 5 minutes or until browned all over

Step 2: Stir in rice, soup, peas and milk; bring to a boil. Cover and reduce the heat to medium-low; simmer for 5 minutes

Step 3: Remove from heat. Stir in bacon and Parmesan cheese. Let it stand covered for 5 minutes

This recipe makes a creamy, flavourful risotto-style supper without all the stirring required to make traditional risotto!

Substitution:
Use grated Romano cheese instead of the Parmesan cheese.

Variation:
Add summer fresh flavour by stirring in chopped fresh basil and sun-dried tomatoes to taste.