Simple Chicken and Rice (With a Kick) |
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Prep Time: 2 Minutes Cook Time: 23 Minutes |
Ready In: 25 Minutes Servings: 4 |
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So easy, but so tasty. I like to top it with some finely grated cheddar. And, of course, I use quite a bit of Tabasco as well. Prep time noted assumes you've got the cooked and cubed chicken on hand already (but it does allow for basil chopping and can opening). Ingredients:
2 cups chicken broth |
1 teaspoon fresh basil, coarsely chopped |
1/4 teaspoon garlic powder |
tabasco sauce, to taste (i like a lot!) |
1 (14 1/2 ounce) can stewed tomatoes |
3/4 cup long-grain white rice, uncooked |
1 cup frozen peas |
2 cups chicken, cooked and cubed (preferrably breast meat) |
Directions:
1. Bring the stock, basil, garlic powder, Tabasco sauce and tomatoes in a large saucepan over medium heat to a boil.
2. Stir in the rice, and reduce heat to low. Cover and cook for about 20 minutes.
3. Stir in the peas and chicken. Cover and continue to cook for about 5 minutes (or until the rice is tender).
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