TLC Cooking "Mediterranean Chicken and Rice Skillet"

Mediterranean Chicken and Rice Skillet

by the Editors of Publications International, Ltd.

Browse the recipe Mediterranean Chicken and Rice Skillet

Mediterranean Chicken and Rice Skillet Photo

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