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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 2 |
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This is a Delmonte recipe I found several years ago in the Sunday coupon section. I often make it quicker by using precooked chicken. Also, if I have leftovers, I just add a little more chicken broth and reheat. Ingredients:
12 ounces chicken, skinless and boneless breast halves, cut into strips |
1/2 cup onion, chopped |
1 cup chicken broth |
1 (14 1/2 ounce) can tomatoes, diced with basil, garlic and oregano |
1 1/2 cups instant rice, uncooked |
1 (14 1/2 ounce) can french style green beans, drained |
spices (i use garlic powder, fresh ground pepper, basil and oregano) |
parmesan cheese (optional) |
Directions:
1. Cut chicken into strips (I cut into more bite-size pieces).
2. Coat large skillet with non-stick cooking spray and heat over medium-high.
3. Add chicken and onion and cook approximately 3 minutes until chicken is no longer pink.
4. Stir in chicken broth and undrained tomatoes.
5. Bring to a boil.
6. Stir in rice, beans and spices and reduce heat to simmer.
7. Cover and cook for 5 minutes.
8. Remove from heat and let stand 3 minutes, covered.
9. Serve with grated Parmesan cheese, if desired.
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