 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
1 cup(s) brown rice |
2 tablespoon(s) olive oil |
1 small onion, sliced |
2 clove(s) garlic, sliced |
1 bay leaf |
1 14 1/2-ounce can(s) diced tomatoes |
2 cup(s) frozen cut okra |
1 cup(s) frozen corn |
1/4 teaspoon(s) cayenne pepper |
kosher salt and black pepper |
1 1/2 cup(s) shredded rotisserie chicken |
Directions:
1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion, garlic, and bay leaf and cook until softened, 8 to 10 minutes. Add the tomatoes, okra, corn, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until the vegetables are tender, 6 to 7 minutes more. Add the chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes. Serve over the rice.
|
|