Chicken and Rice Casserole with Summer Vegetables

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Chicken and Rice Casserole with Summer Vegetables Ingredients

1 tb Vegetable oil	2 md Tomatoes; chopped
1 md Onion; chopped	1 c Brown rice
2 Cloves garlic; minced	3 c Chicken broth; unsalted
1 Red bell pepper; chopped	1/2 ts Salt
1 md Zucchini; chopped	1/2 ts Freshly ground black pepper
1 lb Chicken breasts without	3 tb Parsley; chopped

Instructions for Chicken and Rice Casserole with Summer Vegetables

Coat the bottom of a large heavy-bottom saucepan with the vegetable oil. Add the onion, garlic, red pepper and zucchini to the pan. Cook over low heat, stirring occasionally, until the vegetables are very soft, about 5 minutes. Add the chicken and turn the heat up to medium-high. Stir until the chicken is cooked lightly on all sides. Add the tomatoes, rice, chicken broth and salt. Bring the broth to a boil and then adjust the heat to maintain a slow simmer. Let the casserole simmer until the rice is tender, about 45 minutes. Stir in the pepper and the parsley and serve. Recipe By : Farmers & Consumers Market Bulletin, Georgia Dept. of Agri. Posted to MasterCook Digest V1 #171 Date: Tue, 10 Sep 1996 00:07:10 -0400 From: "Sharon L. Nardo" NOTES : Heres another note.

Main Ingredient: ChickenCuisine: Uncategorized

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