| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken & p, Breads, Muffins & r | 4 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | md | Onions — chopped |
| 1 | md | Bell pepper — chopped |
| 2 | Cloves garlic — minced | |
| 1 | cn | Stewed tomatoes — (14 1/2 |
| Oz) | ||
| 4 | c | Chicken broth |
| 2 | c | Water |
| 1/2 | c | Rice |
| 1 | tb | Basil |
| 6 | md | Carrots — sliced |
| 1 | lb | Skinless boneless chicken |
| Breast — cut into 3/4 | ||
| Cubes | ||
| 1 | pk | Green beans — (10 oz) |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
In a large pan, heat oil over moderate heat. Add onion, green pepper, and garlic and cook, stirring occasionally, for 5 minutes or until vegetables are soft. Stir in tomatoes, broth, water, rice, and basil and bring to a boil. Adjust heat so the mixture simmers gently, cover, and cook for 10 minutes. Add carrots, and cook 5 minutes longer. Add chicken and green beans and cook, uncovered, for 5 minutes or until chicken is just cooked through. Stir in the black pepper. Recipe By : Reader's Digest Live Longer Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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