Chicken And Rice

1. 1

   Bring water to boil in a large, deep skillet.

2. 2

   Stir in 1 envelope golden onion soup mix and skinned chicken thighs.

3. 3

   Reduce heat.

4. 4

   Cover and simmer 10 minutes.

5. 5

   Stir in white converted rice and vegetables.

6. 6

   Cover again and cook 20 minutes or until rice is tender, the liquid is absorbed and the chicken is no longer pink near the bone.

* Per serving · 4 servings · Values may vary.

No additional tips available.