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| Chicken And Rice Casserole With Summer Vegetables Recipe |
Category: Other / Casserole
Rating:
N/A
Servings: 6
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Ingredients
1 tablespoon vegetable oil
1 medium onion; chopped
2 cloves garlic; minced
1 red bell pepper; chopped
1 medium zucchini; chopped
1 lb chicken breasts without skin; cut in 3 pieces
2 medium tomatoes; chopped
1 cup brown rice
3 cup chicken broth; unsalted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoon parsley; chopped
Cooking Directions:
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.
casserole
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