Yield: 6 Servings
|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||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.