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Mediterranean Chicken and Rice Skillet


Mediterranean Chicken and Rice Skillet

Mediterranean Chicken and Rice Skillet

Yield

Makes 4 servings (8 cups)

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

  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.

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