Chicken & Rice Casserole With Summer Vegetablcasseroles, entrees, meats 1 x no ingredients 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. |
