Chicken & rice casserole with summer vegetabl

6 Servings

Ingredients

Quantity Ingredient
2 cloves garlic -- minced
1 red bell pepper -- chopped

Directions

1 TB vegetable oil

1 md onion -- chopped

1 md zucchini -- chopped

1 lb chicken breasts without skin : cut in 3" pieces

2 md tomatoes -- chopped

1 c brown rice

3 c chicken broth -- unsalted

½ ts salt

½ ts freshly ground black pepper 3 TB 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.

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