Chicken Rice Casserole With Summer Vegetabl
Ingredients| 1 no ingredients |
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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
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.
Servings: 6
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