Mediterranean Chicken and Rice Skillet
Yield: Makes 4 servings (8 cups)
Ingredients:
1
pound boneless skinless chicken breasts, thinly sliced
1
cup green onions, sliced
1/4
cup chopped green bell pepper
1/4
cup chopped red bell pepper
2
to 3 cloves garlic, minced
1
can (about 14 ounces) diced tomatoes with green chiles
1
can (about 14 ounces) chicken broth
1/4
teaspoon black pepper
1
cup long grain white rice
1/2
cup grated Parmesan cheese
1/3
cup frozen peas, thawed
2
tablespoons chopped fresh basil or 2 teaspoons dried basil
2
tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
Preparation:
1.
Heat oil in large skillet over medium-high heat. Add chicken; cook until no longer pink. Add green onions, bell peppers, garlic and oregano; stir to coat.
2.
Add tomatoes, chicken broth and black pepper; bring to a boil. Stir in rice. Cover; reduce heat and cook 20 minutes or until most of liquid is absorbed. Stir in olives, cheese, peas, basil and parsley.