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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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My husband made this the other night and I thought it was real tasty. Ingredients:
1 tablespoon olive oil |
1 cup chopped yellow onion |
2 -3 cloves garlic, minced |
3/4 cup long-grain white rice (uncooked) |
1 (8 ounce) can tomato sauce |
1 lemon, juice of (about 3 tablespoons) |
1/4-1/2 teaspoon dried oregano |
1/4 teaspoon sugar |
1/4 teaspoon salt, to taste |
fresh ground pepper |
2 1/2 cups cubed cooked chicken breasts |
1 1/2 cups chicken broth |
1/4 cup crumbled feta cheese |
1/4 cup pitted kalamata olive |
Directions:
1. In a skillet over medium heat, add oil and let it heat up a bit.
2. Add in onion and garlic; stir/saute for 5 minutes or until tender.
3. Add in rice and cook/stir 1 minute longer.
4. Add in tomato sauce, lemon juice, oregano, sugar, salt, and pepper; stir to combine.
5. Transfer mixture to a 2-quart casserole dish that has been lightly sprayed with non-stick cooking spray.
6. Add in chicken and broth; stir to combine.
7. Cover and bake in a 350° oven for ABOUT 1 hour or until the liquid is absorbed.
8. Sprinkle with feta cheese and olives.
9. Let rest 5-10 minutes before serving.
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