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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I like to see how much I can dress up leftovers as an exciting new meal. Here's a flavorful combination that I often serve guests when I'm short on time. Ingredients:
2 cups cubed cooked chicken |
1 cup uncooked long grain rice |
1/4 cup chopped onion |
3 tablespoons butter |
3 chicken bouillon cubes |
2-1/2 cups boiling water |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 cup chopped fresh tomatoes |
1/2 cup slivered almonds, toasted |
Directions:
1. In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender. Yield: 2-4 servings.
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