| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Casseroles, Entrees | 6 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | md | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | Red bell pepper; 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 |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 3 | tb | Parsley; chopped |
INSTRUCTIONS
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@onramp.net> NOTES : Here's another note.
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