Chicken and Rice Primavera |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful. Ingredients:
1 tablespoon butter |
1 lb boneless skinless chicken breast, cut into thin strips |
1/2 teaspoon seasoning salt (or to taste) |
1/4 teaspoon fresh ground black pepper (or to taste) |
1/2 teaspoon dried basil leaves |
1 1/2 cups broccoli florets (fresh or frozen) |
1 cup frozen green pea, thawed |
1 small carrot, cut into julienne strips |
1 small red onion, chopped |
1 (14 1/2 ounce) can chicken broth |
1 1/2 cups instant brown rice, uncooked |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
2. Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
3. Stir in broth; bring to a boil.
4. Stir in rice.
5. Return to boil.
6. Reduce heat to low; cover and simmer 5 minutes.
7. Remove from heat.
8. Let stand 5 minutes; stir in cheese.
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