Ingredients:
1 no ingredients
Instructions:
1 TB vegetable oil
1 md onion -- chopped
2 cloves garlic -- minced
1 red bell pepper -- chopped
1 md zucchini -- chopped
1 lb chicken breasts without skin
: cut in 3" pieces
2 md tomatoes -- chopped
1 c brown rice
3 c chicken broth -- unsalted
1/2 ts salt
1/2 ts freshly ground black pepper
3 TB parsley -- chopped
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.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
“Young children and chickens would ever be eating.” Thomas Tusser, English author (1524-1580). 'Points of Huswifery'
Chicken & Rice Casserole With Summer Vegetabl Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
