Mediterranean Chicken and Rice Skillet the Editors of Publications International, Ltd.
Mediterranean Chicken and Rice Skillet
Makes 4 servings (8 cups)
|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 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|
- 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.
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