Solo Mediterranean Chicken Pilaf |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This recipe started as a private game of refrigeator sweep, when I noticed that the jar of green olives had only one olive, but lots of juice. So, I ate the olive and went from there. Cooking is a creative sport. Ingredients:
1 boneless skinless chicken breast, cut into small cubes |
1/2 green bell pepper, cut into 1/2 squares |
2 roma tomatoes, sliced |
1/3 cup rice, uncooked (not instant) |
1 (3 7/8 ounce) jar green olives, use just the liquid and add enough water to make 2/3 cup |
1/4 teaspoon salt |
1/8 teaspoon ground pepper |
1 tablespoon olive oil |
Directions:
1. First slice the Roma Tomatoes, add salt and pepper and set aside. Heat the oil in a frying pan with a tight fitting cover.
2. Add rice and stir until all the grains are coated, followed by the chicken and continue to stir until it starts to brown.
3. Add the peppers, tomatoes, basil, and liquid.
4. Cover, reduce the flame to very low and leave alone for 15 minutes.
5. Do NOT peek, remove from heat and let it sit covered for another 15 minutes.
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