Empty Cupboard/Fridge Special

1. 1

   Thaw chicken breasts (if frozen).

2. 2

   In a medium pot, combine water, creamy tomato soup, bullion cubes, and 1 tsp of the olive oil.

3. 3

   Bring to a boil.

4. 4

   While waiting for the pot to boil, heat a medium saucepan with the remaining oil over medium heat.

5. 5

   Dice chicken breasts into 1/2 inch cubes.

6. 6

   Once water/soup mixture is boiling, add rice and reduce heat to low, so that the rice mixture barely simmers.

7. 7

   Add the rest of the ingredients (except the chicken, minced garlic, salt and black pepper) to the rice and stir thoroughly.

8. 8

   Add chicken and minced garlic to saucepan and cook thoroughly.

9. 9

   Near the end of the cooking, add salt and black pepper.

10. 10

    Once the chicken has cooked thoroughly, drain off most of the excess oil, but be careful to keep the minced garlic in the pan.

11. 11

    Add chicken to rice mixture.

12. 12

    Simmer over low heat for about 10 minutes (cooking time may vary, depending on the stove) until the rice is tender.

13. 13

    Fluff rice and serve hot.

* Per serving · 4 servings · Values may vary.