Chicken and Rice Casserole with Summer Vegetables

Title:
Chicken and Rice Casserole with Summer Vegetables

Yield:
6 Servings

Categories:
Casseroles,
Entrees




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.


 


 Posted to MasterCook Digest V1 #171


 


 Date: Tue, 10 Sep 1996 00:07:10 -0400


 


 From: "Sharon L. Nardo" 


 


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