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Nancy's Kitchen - Tried and Tested Recipes
Chicken and Rice

Chicken and Rice
6 servings

1 cup uncooked regular long-grain white rice
2 1/4 cups water
2 tablespoons olive oil
1 package (8 ounces) sliced fresh mushrooms (about 3 cups)
2 small bell peppers, cut into bite-size strips (about 2 cups)
8 medium green onions with tops, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
1 cup tomato pasta sauce
1/2 cup chicken broth
2 cups shredded deli rotisserie chicken (from 2-pound chicken)
1 cup shredded Parmesan cheese
3 tablespoons chopped parsley

Cook rice in water as directed.

Meanwhile, in a deep 12-inch skillet, heat oil. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.

Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
Bren in North Louisiana 

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