INGREDIENTS
1 tablespoons olive oil
1 cup chopped onion
1/2 green bell pepper, coarsely chopped
1 rib celery, diced
2 cups long-grain rice
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
2 cups chicken broth
1 can diced fire roasted tomatoes
2 cups cooked shredded or cubed chicken
salt and pepper, to taste
2 tablespoons minced parsley
DIRECTIONS
- In a large deep skillet or Dutch oven, heat the olive oil add the chopped onion, green pepper, and celery. Sauté until the onion is tender.
- Add the rice and sauté, stirring, until lightly browned.
- Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the 2 cups chicken broth and tomatoes to the skillet.
- Cover and simmer 25 minutes, or until the rice is tender and liquid absorbed. Stir the cooked chicken into the rice; heat through, about 2 to 3 minutes.
- Taste and add salt and pepper, if needed. Turn onto a platter; sprinkle with minced parsley, if desired.
Source : Kitchen Dreaming
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