Chicken And Rice With Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casserole | 4 | Servings | |
INGREDIENTS
| 1 | c | Basmati rice |
| Sliced pickeled peppers, I | ||
| used canned green | ||
| chili's | ||
| 2 | Boneless skinless | |
| chicken breast | ||
| Cracked black pepper | ||
| Garlic powder | ||
| 1 1/2 | c | Chicken broth |
INSTRUCTIONS
Jena.Buttimer@es.atl.sita.int (Jena B) In a small casserole dish place the following in layers: 1 cup basmati rice, sliced pickeled peppers (I used canned green chili's) and 2 large boneless skinless chicken breasts. Sprinkle on cracked black pepper and garlic powder. Pour 1-1/2 cup chicken broth over all. Cover with foil and bake at 400 degrees for 1 hour or until rice and chicken are done. Take off foil and let cook 5 or so minutes longer until all liquid is gone. The chilie's had cooked away to almost nothing, but the flavor was all through the dish. For someone who loves the taste and the heat, just getting the taste was frustrating, but a liberal coating of cracked black pepper helped a little! CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 60
Total Fat: 6.6g
Cholesterol: 151mg
Sodium: 549.6mg
Potassium: 959.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 52g