Chicken and Rice Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This hearty casserole is very filling and uses your summer vegetables. Just get out your skillet and you have a one dish meal just minutes away. Ingredients:
1 tablespoon vegetable oil |
1 medium onion, chopped |
2 cloves garlic, minced |
1 sweet red pepper, chopped |
1 medium zucchini, chopped |
1 lb chicken breast, trimmed and cut into 3 inch pieces |
2 medium tomatoes, chopped |
1 cup brown rice |
3 cups unsalted chicken stock |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
3 tablespoons parsley, chopped |
Directions:
1. Coat the bottom of a large, heavy bottom saucepan with the vegetable oil.
2. Add the onion, garlic, red pepper and zucchini to the pan.
3. Cook over low heat, stirring occasionally, until the vegetables are very soft, about 5 minutes.
4. Add the chicken and turn the heat up to medium high.
5. Stir until the chicken is cooked lightly on all sides.
6. Add the tomatoes, rice, chicken broth and salt.
7. Bring the broth to a boil and then adjust the heat to maintain a slow simmer.
8. Let the casserole simmer until the rice is tender, about 45 minutes.
9. Stir in the pepper and the parsley and serve.
|
|