Skillet Suppers

My daughter requested that I find and post a recipe that was pretty much a once every couple of weeks staple back in the day when we were all out of the house all day every day.

This has lots of possible variations, so bear with me here as I explain all of them.

The big joy of this is you can create the entire meal in ONE skillet, and the left overs reheat wonderfully for a lunch (if there are any left overs!)

Here's the recipe:

4 boneless, skinless chicken breasts, or 4 small porkchops (about 1 pound)
1 can cream of mushroom, cream of chicken or cream of celery soup
1 1/2 cup water
2 cups of instant rice, uncooked
1 package of frozen peas, brocolli or mixed veggies

In a large skillet, heat a small amount of oil (just enough to keep meat from sticking). Brown the meat/chicken on both sides, then cover and cook for about 5 minutes or until meat/chicken is nearly done.

Remove from skillet to a plate. Pour soup and water into the skillet and bring to a boil.

Add the rice and the vegetable and mix well.

Return meat/chicken to skillet, cover and cook on low heat for 5 minutes or until rice has absorbed most of the liquid.

See, simple, quick, delish!!