Chicken and Rice Casserole with Summer Vegetables
INGREDIENTS: 1 T Vegetable oil 1 Onion (medium), chopped 2 cloves Garlic, minced 1 Red sweet pepper, chopped 1 Zucchini (medium), chopped 1 lb Chicken breast meat, trimmed and cut into 3-inch pieces 2 Tomatoes (medium), chopped 1 c Brown rice 3 c Unsalted chicken broth 1/2 t Salt 1/2 t Freshly ground pepper 3 T Parsley, chopped PREPARATION METHOD 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. Makes 6 servings. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
