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Italian Chicken and Rice

12 ounces chicken, skinless and boneless breast halves, cut into strips
12 cup onion, chopped
1 cup chicken broth
1 (14 1/2 ounce) can tomatoes, diced with basil, garlic and oregano
1 12 cups instant rice, uncooked
1 (14 1/2 ounce) can French style green beans, drained
spices (I use garlic powder, fresh ground pepper, basil and oregano)
parmesan cheese (optional)


Cut chicken into strips (I cut into more bite-size pieces). Coat large skillet with non-stick cooking spray and heat over medium-high. Add chicken and onion and cook approximately 3 minutes until chicken is no longer pink. Stir in chicken broth and undrained tomatoes. Bring to a boil. Stir in rice, beans and spices and reduce heat to simmer. Cover and cook for 5 minutes. Remove from heat and let stand 3 minutes, covered. Serve with grated Parmesan cheese, if desired.

Source: www.food.com