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
http://www.nancyskitchen.com
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