Post by lakgirl on May 5, 2005 16:52:57 GMT -5
I have been making this for a long time (way before Core). It's a family favorite. I used to use white rice, but now use brown, and have adjusted the cooking accordingly.
Chicken Rice Skillet (Quick Cooking Annual Recipes 2002) 4 servings
4 boneless skinless chicken breasts
2 tblsp. olive oil
2 celery ribs, chopped
4 green onions, thinly sliced
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
2 cups frozen green beans, thawed
1 jar sliced mushrooms, drained
1 can chicken broth
1/4 cup water
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. lemon-pepper seasoning
1/8 tsp garlic powder
1/8 tsp. pepper
2 cups uncooked instant brown rice
Brown chicken in oil until almost cooked through. Add celery, onions, and peppers; cook until crisp-tender. Stir in beans and mushrooms; cook until chicken is done. Stir in broth, water, and seasonings. Bring to a boil, Stir in rice. Cook for 5 minutes, remove from heat and let stand 5 minutes or until rice is tender. Fluff with fork.
Chicken Rice Skillet (Quick Cooking Annual Recipes 2002) 4 servings
4 boneless skinless chicken breasts
2 tblsp. olive oil
2 celery ribs, chopped
4 green onions, thinly sliced
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
2 cups frozen green beans, thawed
1 jar sliced mushrooms, drained
1 can chicken broth
1/4 cup water
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. lemon-pepper seasoning
1/8 tsp garlic powder
1/8 tsp. pepper
2 cups uncooked instant brown rice
Brown chicken in oil until almost cooked through. Add celery, onions, and peppers; cook until crisp-tender. Stir in beans and mushrooms; cook until chicken is done. Stir in broth, water, and seasonings. Bring to a boil, Stir in rice. Cook for 5 minutes, remove from heat and let stand 5 minutes or until rice is tender. Fluff with fork.
