| 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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