| 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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