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Chicken & rice casserole with summer vegetabl

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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.

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