OCR Text |
Show ( is) H A u : if lis ir I! i'iji ((U L 0 (L H II ? (0) p T II 05 I 4 Single-skillet suppers come to the fore on busy days when there's no time to cook. Easy to prepare and a breeze to clean up, they're midweek menu mainstays for many active families. Streamline the way to great eating with four new single-skillet single-skillet recipes created by home economists at Uncle Ben's, Inc. Each is ready to serve in about half an hour, and each ensures fabulous flavor and speedy preparation by starting with a package of COUNTRY INN Brand Rice Dishes. Inspired by specialties served at the finest inns, each provides the generous measure of vegetables and seasonings for which fine inn dining is renowned. Combined with seafood, meat or poultry and a few fresh additions, the versatile rice dishes are easily transformed into family-pleasing meals. Team each delicious entree with a simple salad and a loaf of crusty bread and it's supper time in no time. 1 I I I . , ,, . i I - -Jr' --7 DIJON CHICKEN & PEPPER RICE SKILLET 1 " 1 i 1 cups water 2 tablespoons butter or margarine 1 package (5.1 ounces) COUNTRY INN Brand Rice Dishes Creamy Chicken & Mushroom 2 teaspoons dijon-style mustard 8 ounces deli-cooked chicken breast, turkey or ham, cut into Vi to 3i-inch cubes 1 cup short, thin mixed red and green bell pepper strips Combine water and butter in 10-inch skillet. Stir in contents of rice and seasoning packets and mustard; bring to a boil. Cover tightly, reduce heat and simmer 8 minutes, stirring occasionally. Stir in chicken and pepper strips. Remove from heat; let stand covered 5 minutes or until desired consistency. Makes 4 servings. Great-tasting Scampi Skillet Almondine goes from start to serving in less than half an hour. Fuss-free to fix, it relies on a package of COUNTRY INN Brand Rice Dishes Broccoli Almondine for its rich, full flavor and fast preparation. Inspired by one of the nation's finest inns, the versatile rice side dish stars as the starting point for super skillet suppers, as well. r CHICKEN-BROCCOLI RICE SKILLET AU GRATIN 4 chicken breast halves, boned and skinned Vz teaspoons basil leaves, crushed V teaspoon garlic powder Vs teaspoon white pepper 1 tablespoon butter or margarine l'i cups water 1 package (4.5 ounces) COUNTRY INN Brand Broccoli Rice Au Gratin Green onion tops, thinly sliced Sprinkle chicken with basil, garlic and white pepper. Cook chicken in butter in 10-inch skillet over medium heat until lightly browned, about 2 minutes per side. Remove with slotted spatula; reserve. Add water and contents of rice and seasoning packets to skillet. Stir; bring to a boil. Reduce heat; place reserved chicken over rice. Cover and simmer 20 minutes, stirring once. Remove from heat. Let stand covered 5 minutes. Sprinkle with green onions. Makes 4 servings. I I 4 I ' j 1 SCAMP SKILLET ALMONDINE 1 pound peeled and deveined medium shrimp 1 tablespoon butter or margarine Wa cups water 1 package (4.7 ounces) COUNTRY INN Brand Rice Dishes Broccoli Almondine V cup sliced ripe olives l'i ounces cream cheese, softened Vi to Vi cup milk, as desired 1 small tomato, seeded and diced 1 green onion with top, cut crosswise into 1-inch pieces and lengthwise into very thin slivers Remove packet of almonds from package; set aside. Cook shrimp in butter in 10-inch skillet, stirring frequently, until shrimp turns pink, about 3 minutes. Remove shrimp from skillet. Add water and contents of rice and seasoning packets to skillet. Stir. Bring to a boil. Cover tightly and simmer 10 minutes. Add olives, cream cheese and milk; stir until cheese is melted. Stir in reserved shrimp. Remove from heat; let stand covered 5 minutes or until desired consistency. Stir in reserved almonds. Sprinkle with tomatoes and green onion to serve. Makes 4 servings. "1 FLORENTINE CHICKEN & RICE SKILLET 1 " 4 chicken breast halves, boned and skinned 1 teaspoon basil leaves, crushed Salt and pepper 2 tablespoons butter or margarine IVi cups water 1 package (5.1 ounces) COUNTRY INN Brand Rice Dishes Herbed Rice Au Gratin 1 cup sliced mushrooms 1 cup sliced fresh spinach leaves Sprinkle chicken evenly with basil, salt and pepper to taste. Cook in butter in 10-inch skillet over medium-high heat until lightly browned, about 2 minutes per side. Remove with slotted spatula; reserve. Add water, contents of rice and seasoning packets and mushrooms to skillet. Stir; bring to a boil. Reduce heat; place reserved chicken over rice. Cover and simmer 20 minutes, stirring once. Remove from heat. Let stand covered 5 minutes. Stir spinach into rice. Makes 4 servings. t 1 i |