 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
From Dalton, Pennsylvania, Cheryl Battaglia notes, âThis chicken-and-rice dish is great for both family and special occasion dinners. Itâs a tasty main dish made all in one skilletâ¦and it smells so good while it cooks!â Ingredients:
1 medium onion, chopped |
1 medium sweet red pepper, cut into 1/2-inch pieces |
1 garlic clove, minced |
2 teaspoons olive oil |
1 cup uncooked long grain rice |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/4 cup sherry or water |
1/2 teaspoon grated lemon peel |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
2 cups cubed cooked chicken breast |
1 cup frozen peas, thawed |
1/4 cup sliced ripe olives, drained |
2 tablespoons minced fresh cilantro |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute the onion, red pepper and garlic in oil for 1 minute. Add rice; cook and stir for 4-5 minutes or until lightly browned.
2. Stir in the broth, sherry, lemon peel, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Stir in the chicken, peas and olives. Cover and simmer 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro. Yield: 4 servings.
|
|