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.