American Institute for Cancer Research AICR Chicken and Rice Casserole
From tooheymomster 16 years agoIngredients
- 1 2/3 cups (1 box ) or (6 oz) quick-cooking brown rice shopping list
- 1 small onion, chopped shopping list
- 1 tbsp. extra virgin olive oil shopping list
- 1 can (14.5 oz.) stewed tomatoes shopping list
- 1 can (14.5 oz.) fat-free, reduced sodium chicken or vegetable broth shopping list
- 1 tsp. paprika shopping list
- 1/2 tsp. dried oregano shopping list
- 1/2 tsp. freshly ground black pepper shopping list
- 1 jar (7 oz.) roasted red peppers, drained and chopped shopping list
- 3/4 lb. skinless, boneless chicken breast, cut in 1 inch pieces shopping list
- 1 bay leaf shopping list
- 1/2 cup green peas shopping list
- salt, to taste (optional) shopping list
How to make it
- Preheat oven to 350F
- In a 2 quart casserole pan, combine rice, onion and oil
- Add tomatoes, broth, paprika, oregano, ground pepper, roasted pepers, chicken and bay leaf
- Stir, then cover and bake for 25 minutes
- Stir in peas and continue to bake, uncovered, for an additional 25 minutes or until the broth is absorbed
- Add salt to taste
- Remove bay leaf and serve
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