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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Using leftover chicken, this meaty tomato and rice meal-in-one bakes quickly, writes Patricia Rutherford, Winchester, Illinois. Ingredients:
2/3 cup finely chopped onion |
1/4 cup sliced fresh mushrooms |
1-1/4 cups cubed cooked chicken breast |
2 plum tomatoes, peeled and chopped |
1/2 cup cooked long grain rice |
1/2 cup reduced-sodium tomato juice |
1/2 cup reduced-sodium chicken broth |
1/3 cup frozen peas |
1 tablespoon chopped pimientos |
1/8 teaspoon dried tarragon |
1/8 teaspoon dried savory |
pinch pepper |
Directions:
1. In a skillet coated with cooking spray, saute onion and mushrooms for 4 minutes or until tender. Place in an ungreased 1-qt. baking dish. Stir in the remaining ingredients. Cover and bake at 375° for 15-20 minutes or until liquid is absorbed. Yield: 2 servings.
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