| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Casseroles, Entrees | 6 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced | |
| 1 | Red bell pepper, chopped | |
| 1 | Zucchini, chopped | |
| 1 | lb | Chicken breasts without |
| skin cut in 3" pieces | ||
| 2 | Tomatoes, chopped | |
| 1 | c | Brown rice |
| 3 | c | Chicken broth, unsalted |
| 1/2 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 64.3mg
Sodium: 308.2mg
Potassium: 443.1mg
Carbohydrates: 32.9g
Fiber: 3.6g
Sugar: 3.5g
Protein: 26.7g