xiaoxl/recipe_data huggingface dataset:
Chicken and Veggie Couscous


Ingredients:
olive oil, chicken breasts, carrots, onions, garlic cloves, zucchini, chicken broth, couscous, curry powder, salt, fresh parsley

Directions:
Heat oil in a 12-inch skillet over med-high heat.
Add chicken and cook until well browned on all sides.
With a slotted spoon, remove chicken to a plate.
Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.
Add garlic and cook 2 minutes more, stirring frequently.
Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.
Stir chicken broth, pepper sauce, curry powder, salt and chicken.
Bring to a boil, add couscous, cover and remove from heat for 5 minutes.
Stir in almonds and parsley.
Crunchy Breakfast Cake


Ingredients:
brown sugar, flour, cinnamon, butter, baking powder, salt, sugar, flour, baking soda, eggs, sour cream

Directions:
Mix the dry topping ingredients together.
Then chop the butter into little pieces and mash into mixture with a fork or your hands until crumbly.
Mix the dry cake ingredients together.
In a seperate bowl beat the eggs and sour cream.
Add the egg mixture to the dry ingredients and mix.
Pour evenly into a greased 9x9 inch pan and sprinkle the topping evenly over the cake batter.
Bake at 350F for 35-40 minutes or until toothpick test comes out clean.
Italian Breaded Chicken Breasts


Ingredients:
boneless skinless chicken breasts, romano cheese, parmesan cheese, parsley, flour, garlic powder, egg, olive oil

Directions:
Clean breasts of visible fat and tendons.  Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half].
Mix breadcrumbs in flat bowl with cheese and parsley.
Mix flour in another flat bowl with salt, pepper and garlic powder.
Beat egg and water in another flat bowl.
Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs.  Set on a piece of wax paper for 5 minutes to let breading adhere.
Heat olive oil in pan over medium heat.  Add chicken cutlets and cook about 4 minute per side until nicely browned.
Paprika-Lime Corn on the Cob


Ingredients:
butter, paprika, lime, salt

Directions:
In a large pot, place steaming basket into about 2 inches of water. Cover pot and let water boil.
Place corn into pot and steam for about 15 minutes.
Remove corn, slather with butter. Sprinkle with a touch of salt, a sprinkle of paprika and a squeeze of lime.
Enjoy!
Peanut Butter Protein Balls


Ingredients:
peanut butter, honey

Directions:
Mix all ingredients together., Roll into 1" balls and store in the fridge.
Seaweed (Nori) Soup
Category: soups-stews-and-chili
By ROSEYCAT

This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.

Ingredients:
1 pound ground pork
2 quarts water
1 cube chicken bouillon
1 (8 ounce) can sliced water chestnuts
3 sheets nori (dry seaweed), broken into pieces.
1  egg, beaten
½ teaspoon salt
4  green onions, chopped
¾ teaspoon sesame oil

Directions:
In a large saucepan over medium-high heat, cook the ground pork until browned. Drain off excess fat, and add water. Bring to a boil, then reduce heat to medium, and simmer uncovered for 15 minutes. Stir in the bouillon cube to dissolve, and add water chestnuts and nori. Stir in the egg, and season with salt. Remove from heat, and mix in the green onions and sesame oil. Serve immediately.

Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Yields: 6 servings

Calories: 196.2
Fat: 12.4 g
Saturated fat: 4.4 g
Carbohydrates: 5.6 g
Sugars: 1.2 g
Dietary fiber: 1.2 g
Protein: 15.2 g
Cholesterol: 80.2 mg
Sodium: 450.3 mg
Garden Fresh Fettuccine


Ingredients:
fettuccine, zucchini, onions, garlic cloves, tomatoes, salt, pepper, crushed red pepper flakes, parmesan cheese

Directions:
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute the zucchini, peppers, onions and garlic until tender.
Add the tomatoes, salt, pepper, and pepper flakes. Saute 4-5 minutes longer.
Drain pasta and add to vegetable mixture.
Toss to coat and sprinkle with cheese.
I liked putting a little sprinkle of fresh parsley over the top.
Caramel Corn


Ingredients:
brown sugar, butter, corn syrup, salt, baking soda, vanilla

Directions:
Pop popcorn and set aside in a large bowl.
Melt butter in a heavy sauce pan. Add brown sugar, corn syrup and salt. Boil for 5 minutes. Remove from heat. Add soda and vanilla.
While still hot, work quickly to stir over popcorn. Spread the caramel covered popcorn over two large greased baking pans (9x13 works well.].
Bake at 200 degrees for 1 hour, stirring every 15 minutes. Remove from pans and cool on waxed paper. Watch the video here: https://youtu.be/FOQmuCynL28.
*Tip:  You’ll notice that the ingredient amounts can easily be divided in half, but trust me, you’re going to want to make the whole recipe. This recipe size makes it sharable, and it’s great for nurturing friendships.
Chilled No-Bake Cheesecake


Ingredients:
graham cracker pie crust, cream cheese, lemon juice, cherry pie filling, raspberry pie filling

Directions:
Mix softened cream cheese and Eagle Brand and lemon juice very well., Pour into cooled grahem crust., Refridgerate for 2 hours., Top with fruit before serving.
Dave's Newly Famous Pickapeppa Crock Pot Roast


Ingredients:
rump roast, red onion, carrot, garlic cloves, celery, fresh cilantro, sage, potatoes, water

Directions:
Heat crock pot to Warm (10-12 hrs] Low (7-8 hrs].
Cut up red onion, carrots, celery and potatoes and put all of it EXCEPT 1/2 THE ONION in bottom of crock pot with 1/4 cup water.
Place roast on top of veggies.
Crush and press garlic over roast.
Put other 1/2 of onion atop the roast.
Chop cilantro and surround atop/around roast.
Sprinkle sage atop roast.
Gently disperse entire 5oz PickaPeppa sauce all over roast and around edge of veggies.
Cook according to time allotted above.
Salt and pepper to taste.
Pork Vindaloo


Ingredients:
boneless pork shoulder, cumin seed, mustard seeds, turmeric, red wine vinegar, garlic, olive oil, cinnamon sticks, cloves, onion, fresh ginger, paprika, palm sugar, maple syrup, water, coarse salt

Directions:
Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl.
Combine coriander, cumin, mustard and chilies,  grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight.
Heat the oil in a large heavy-bottomed pan over medium-high heat until hot. Add the cinnamon, cloves, onions and ginger. Cook until the onions are very soft - do not let them brown - about 5 minutes.
Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, palm sugar, water, salt and the reserved liquid and bring the contents to a boil.
Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice.
Diabetic  Rice Pudding for Two


Ingredients:
cooked rice, fat-free evaporated milk, Splenda granular, cinnamon, nutmeg, dried cherries

Directions:
Stir all ingredients together in a medium sized saucepan.
Heat the mixture until hot but not boiling.
Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy.
Don't cook until dry because it will thicken a bit more when cooled.
Divide between two ramekins. Serve warm.
Makes two 1/2 cup servings.
Easy Hamburger Casserole


Ingredients:
ground beef, onion, rice, celery, Worcestershire sauce, soy sauce, hot water

Directions:
Mix all ingredients (except noodles] together well and place in casserole dish.
Bake for 1 hour.
Remove from oven.
Cover with Chinese noodles.
Bake an additional 1/2 hour.
Hg's Mega Monsterburger - Ww Points = 6


Ingredients:
fat-free American cheese, fat-free mayonnaise

Directions:
If desired, toast bun and set aside.
In a pan sprayed with nonstick spray, cook bacon to desired crispiness over medium heat, flipping occasionally.
Prepare burger patties according to package directions (either in a pan with nonstick spray, or in the microwave]. While still hot, top each patty with 2 strips of the cheese. Break bacon slices in half. Criss-cross 2 bacon halves over the bun bottom, and top with the remaining 2 strips of cheese. Stack both cheese-topped burger patties on top, and then criss-cross the other two bacon halves over that.
Lastly, smear the mayo on the inside of the top of the bun, and finish off your sandwich with it. Enjoy!
Beefy Baked Ravioli
Category: world-cuisine
By Angie Shirk Williams

This recipe is a hit with my husband and everyone else I've given the recipe to.  It's very easy and satisfies that Italian craving.

Ingredients:
1 pound ground beef
½ (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 465.3
Fat: 23.8 g
Saturated fat: 11.7 g
Carbohydrates: 30.6 g
Sugars: 9 g
Dietary fiber: 3.9 g
Protein: 30.5 g
Cholesterol: 99.8 mg
Sodium: 745.7 mg
Caramel Rice Krispies Bars


Ingredients:
margarine, butter, mini marshmallows, margarine, butter, sweetened condensed milk, margarine, butter, mini marshmallows

Directions:
Layer One: Melt the margarine and marshmallows.
Stir in Rice Krispies cereal.
Pat in a buttered 9 x 13 baking pan.
Layer Two: Melt the caramels, margarine and milk and bring to a boil.
Pour over layer one.
Refrigerate 35-40 minutes, until set.
Layer Three: Melt margarine and marshmallows.
Add Rice Krispies cereal (and coconut].
Pat on top of cooled caramel layer two.
*May add melted chocolate or caramel chips, if desired.
Bourbon St . Chocolate Pecan Pie


Ingredients:
light corn syrup, eggs, butter, brown sugar, vanilla, Bourbon, salt, pecans

Directions:
Preheat your oven to 350 degrees.
Combine the corn syrup, eggs and butter and whisk briskly.
Add the brown sugar and mix well.
Add vanilla,bourbon, salt and pecans.
mix well.
Pour the mixture into the pie shell and drop in the chocolate pieces.
Wrap a piece of foil around the edge of the pie to help keep the crust from over browning, and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown.
Best served at room temperature or warmed slightly in the microwave.
Mojito Perfecto
Category: world-cuisine
By Alycia Trapp

Trial and error pay off! Time-consuming, but so worth it.

Ingredients:
6  mint leaves
4 teaspoons white sugar
1  lime, cut into 6 wedges
2 (1.5 fluid ounce) jiggers lemon-flavored rum
1 cup ice cubes, or as needed
½ cup carbonated water, or as needed

Directions:
Put 3 mint leaves and 2 teaspoons sugar into each of 2 glass tumblers; vigorously stir sugar and mint together, crushing mint with the back of a spoon to release oils. Add 3 lime wedges to each glass; again stir vigorously to release some lime juice. Pour 1 jigger rum into each glass. Fill glasses with ice cubes and top with carbonated water; stir.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cocktails

Calories: 139.4
Fat: 0.1 g
Carbohydrates: 11.9 g
Sugars: 8.9 g
Dietary fiber: 0.9 g
Protein: 0.2 g
Sodium: 3 mg
Tgi Friday's Original Jack Daniel's Sauce


Ingredients:
onion powder, garlic powder, Tabasco sauce, brown sugar, beef bouillon cubes, Worcestershire sauce

Directions:
"Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on a grilled meat."
Monterey Jack Salsa


Ingredients:
green chilies, black olives, green onions, monterey jack cheese, tomatoes, cilantro

Directions:
Combine all ingredients and refrigerate until served., Serve with tortilla chips.
Peasant Bread


Ingredients:
all-purpose flour, kosher salt, water, active dry yeast, butter

Directions:
In a mixing bowl whisk the flours and the salt. Set aside.
Grease a separate large bowl with butter or olive oil and set this aside. (This bowl will be used for the dough's initial rise].
In a standing-mixer's bowl, dissolve the sugar into the water. Sprinkle the yeast over the top. (If you'd like . at this point . to ensure the yeast is active . you could let the mix stand for 10-15 minutes . or until it's foamy and/or bubbling just a bit. I typically don't].
Add the flours and salt.
Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works . but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed] Note: the dough will be on the wet side. Transfer the dough to the greased bowl from the preparation step.
Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour . or until it's about doubled in size.
** Typically, dough at our house takes 3 or 4 hours to double . point being . don't sweat the exact time.
Grease 2 oven-safe bowls with about a Tbsp of butter each.
Preheat the oven to 425ºF.
Punch down your dough . and divide it into 2 equal parts. One by one . place each half on a floured counter-top. Quickly form a ball with each part & transfer them to your prepared bowls.
At this point . the original recipe calls for letting the dough rise until it's doubled again in size . and this certainly works. I've taken to putting the dough into the fridge overnight for its second rise. There's something that happens to dough when it ferments for a long period of time in a cool environment.
Pre-heat oven to 425.
Bake for 10 minutes at 425. Reduce the heat to 375º and bake for 18-19 minutes longer. Remove from the oven . letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
If the bowls have been greased well . the loaves should easily fall out out onto the cooling racks.
You'll have to gauge it based on taste . I cook the loaves on the lower end of the time the original calls for because we like them pale & soft. If that's not for you . they can always be placed back into the oven (outside their bowls] and baked for about 5 minutes longer.
Remove from oven and let cool for 10 minutes before cutting.
Whiskey-Marinated Steak
Category: meat-and-poultry
By Victoria Champagne Benoit

I love the steak at a restaurant I frequent. I developed a recipe at home through trial and error. I feel it comes pretty close. This is a flavorful way to grill steak. Hope you enjoy!

Ingredients:
⅔ cup water
½ cup whiskey
½ cup pineapple juice
½ cup brown sugar
½ cup diced onion
⅓ cup teriyaki sauce
⅓ cup soy sauce
¼ cup liquid smoke
1 teaspoon minced garlic
4 (8 ounce) rib-eye steaks

Directions:
Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl. Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 8 hrs 25 mins
Yields: 4 steaks

Calories: 651.7
Fat: 34.7 g
Saturated fat: 10.5 g
Carbohydrates: 38.5 g
Sugars: 34.4 g
Dietary fiber: 0.6 g
Protein: 28.2 g
Cholesterol: 81.4 mg
Sodium: 2196.4 mg
Rachael Ray's Spinach Artichoke Pasta Salad


Ingredients:
extra virgin olive oil, red wine vinegar, water-packed artichoke hearts, ricotta cheese, pitted black olives, red onion, flat-leaf Italian parsley, penne, pasta, coarse salt, fresh ground pepper

Directions:
Combine the first three ingredients in the bottom of a serving bowl., Add remaining ingredients to the bowl and toss till well combined., Season with salt and pepper and serve., This makes 8 side dishes.
Chickpea Tomato Kale Jumble


Ingredients:
chickpeas, tomatoes, kale, red bell pepper, garlic cloves, olive oil

Directions:
Fry garlic in olive oil in a large, deep frying pan.
Add tomatoes. Gently break apart in the pan with a big spoon. Add chickpeas, salt and pepper, and chilis (if desired]. Simmer on medium-low heat, stirring occasionally to evenly mingle spices with tomatoes and chickpeas.
Boil water in a large pot with a lid, about a quarter full.
Wash and chop pepper and kale.
Add pepper to chickpeas pan.
Add kale to pot of boiling water and cover with lid. Cook one minute.
Remove kale from boiling water with tongs and add directly to chikpeas mixture, still in the pan. Stir everything together.
Serve in pasta bowls (especially if you like the "juice" as we do!]. Enjoy!
Honey-Garlic Chicken Thighs
Category: meat-and-poultry
By Eric VanLandingham

This is one of my family's favorite recipes. It's garlic-sweet and the cilantro tops it off.

Ingredients:
8 (5 ounce) boneless chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil, or as needed
½ medium onion, finely chopped
7 cloves garlic, chopped, or to taste
1 cup honey
½ cup soy sauce
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
¼ cup chopped fresh cilantro

Directions:
Season the chicken on both sides with salt and pepper. Cover the bottom of a cast iron skillet with olive oil and bring to medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken, and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate. Add honey, soy sauce, onion powder, garlic powder, and onion powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get the garlic and onion to mix with the liquid. Put chicken back into the pan, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Place on a serving tray and drizzle liquid from the pan on top. Sprinkle with chopped cilantro before serving.

Yields: 8 servings

Calories: 367.5
Fat: 13.4 g
Saturated fat: 3.3 g
Carbohydrates: 37.9 g
Sugars: 35.5 g
Dietary fiber: 0.4 g
Protein: 25.3 g
Cholesterol: 87.5 mg
Sodium: 986.2 mg
Crunchy Ramen-Bok Choy Salad
Category: salad
By LifeLearner

A nice alternative to the usual summer grill accompaniments of potato or macaroni salad with the added benefit of no mayo! Tasty with a surprising crunch. Very addictive.

Ingredients:
3 (3 ounce) packages package ramen noodles (flavor packet saved for another use) broken into pieces
½ cup sunflower seeds
½ cup slivered almonds
¼ cup butter, melted
½ cup white sugar
½ cup vegetable oil
¼ cup red wine vinegar
3 tablespoons soy sauce
1 head bok choy, chopped
½  sweet onion, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat. Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool. Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing. Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 servings

Calories: 234
Fat: 19.1 g
Saturated fat: 4.2 g
Carbohydrates: 14.2 g
Sugars: 9.4 g
Dietary fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 10.2 mg
Sodium: 352.7 mg
Ahi Grapefruit Poke


Ingredients:
fresh ahi tuna, soy sauce, sesame seeds, grapefruits, avocados, scallions

Directions:
Zest and segment the grapefruits; set aside.
Whisk soy sauce, sesame oil and 2 tbsp of zest. Combine with ahi in a metal bowl.
Add scallions and sesame seeds and toss to combine. Cover and put in fridge to marinate for one hour.
Remove mixture from fridge; toss with avocado and grapefruit segments. Serve on its own or with rice.
Dad's Famous Chicken Quesadillas


Ingredients:
boneless skinless chicken breasts, salt, pepper, cumin, bell peppers, rotel, cilantro, black beans, corn, flour tortillas, lettuce, tomatoes, sour cream, salsa

Directions:
Sauté chicken breasts over medium heat in oil, salt and pepper until cooked through. Add cumin, chili pepper, bell peppers, onions, Rotel, cilantro, black beans, and corn to skillet.
In seperate skillet, butter pan and lay flour tortilla flat over low heat. Sprinkle entire tortilla generously with cheese. Add chicken mixture on half of tortilla and fold other half over. Flip tortilla after 3-4 minutes, or when bottom is golden. Remove from heat when other side is also golden. Repeat this step with all tortillas.
To serve, remove quesadilla from heat and top with sour cream, shredded lettuce, diced tomatoes and salsa. For an extra kick try it with Brittney's Simple Guacamole.
Hot-Milk Sponge Cake


Ingredients:
flour, baking powder, eggs, sugar, milk, butter

Directions:
Preheat oven to 350. Grease a 9" pan.
Stir together flour and baking powder, set aside.
Beat eggs by hand or with an electric mixer until thick. Gradually add sugar, beating until light and fluffy. Add the dry mixture, beat until combined.
In a saucepan, heat milk and butter until butter melts. Add to the batter, beating until combined. Pour batter into prepared pan.
Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool in pan. Top with powdered sugar and/or fresh fruit.
Arabish Thighs to Die For


Ingredients:
cumin, garlic, salt, water, tomato sauce, chicken thighs, onion, cinnamon, honey, golden raisin

Directions:
1. fry onions in 2tbsp of oil., 2. add chicken, cook white on 1 side., 3. flip chicken, dump harissa over it, fry until it sears., 4. add water and tomato sauce., 5. sprinkle with cinnamon and honey, add raisins., 6. cover, reduce heat to simmer., 7. cook at least 45 minutes or until chicken is tender., serve over rice.
Garlic Chicken, Vegetable and Rice Skillet
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables.  Getting dinner on the table couldn't be easier . . . and it tastes great too.

Ingredients:
Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

Directions:
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet. Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese. Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings