Recipe - Chicken And Rice Casserole With Summer Vegetables

1 tablespoon Vegetable oil
1 md Onion; chopped
2 Cloves garlic; minced
1 Red bell pepper; chopped
1 md Zucchini; chopped
1 pound Chicken breasts without
skin; cut in 3" pieces
2 md Tomatoes; chopped
1 cup Brown rice
3 cup Chicken broth; unsalted
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
3 tablespoon Parsley; chopped

Coat the bottom of a large heavybottom 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 mediumhigh. 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" snardo@onramp.net

NOTES : Here's another note.