Chicken and rice casserole with summer vegetables

Yield: 6 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 medium Onion; chopped
2 \N Cloves garlic; minced
1 \N Red bell pepper; chopped
1 medium Zucchini; chopped
1 pounds Chicken breasts without skin; cut in 3\" pieces
2 mediums Tomatoes; chopped
1 cup Brown rice
3 cups Chicken broth; unsalted
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
3 tablespoons Parsley; chopped

Coat the bottom of a large heavy-bottom saucepan with the vegetable oil.

Add the onion, garlic, red pepper and zucchini to the pan. Cook over low heat, stirring occasionally, until the vegetables are very soft, about 5 minutes. Add the chicken and turn the heat up to medium-high. Stir until the chicken is cooked lightly on all sides. Add the tomatoes, rice, chicken broth and salt. Bring the broth to a boil and then adjust the heat to maintain a slow simmer. Let the casserole simmer until the rice is tender, about 45 minutes. Stir in the pepper and the parsley and serve.

Recipe By : Farmers & Consumers Market Bulletin, Georgia Dept. of Agri.

Posted to MasterCook Digest V1 #171 Date: Tue, 10 Sep 1996 00:07:10 -0400 From: "Sharon L. Nardo" <snardo@...> NOTES : Here's another note.

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