TLC Cooking "Mediterranean Chicken and Rice Skillet"

Mediterranean Chicken and Rice Skillet

Mediterranean Chicken and Rice Skillet

YIELD Makes 4 servings (8 cups)
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INGREDIENTS

2	tablespoons olive oil
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	teaspoon dried oregano
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 olives
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:

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.
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.

This recipe appears in: Chicken

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