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Kitchen Guy's
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| 2 teaspoons olive oil 4 3 oz chicken breasts, no skin, no bone, R-T-C 4 ounces long-grain white rice 1/2 cup onion, chopped 1 1/2 cups crushed tomatoes 1 cup roasted red peppers, canned |
1 cup low sodium chicken broth 1/4 cup fresh parsley, chopped 1 teaspoon fresh rosemary, chopped 1/4 teaspoon salt 1 cup frozen peas, thawed Coarsely ground pepper |
Here's how to make it:
In 12-inch nonstick skillet heat oil. Add chicken and cook, turning once, until browned, 5 to 7 minutes. Transfer chicken to a plate; set aside. In same skillet combine rice and onion. Cook until rice is translucent, about 2 minutes.
Stir in tomatoes, roasted red pepper, broth, parsley, rosemary and salt. Return chicken to skillet. Cover and let simmer for 25 minutes. Stir in peas and cook until rice is tender, about 5 minutes.
To serve, arrange chicken-rice mixture on serving platter. Sprinkle with ground pepper to taste and garnish with rosemary sprigs and lemon wedges.
Send your questions and comments to me at chefjim@kitchenguy.biz