Broccoli Spanish Rice & Chicken

Discussion in 'Food and nutrition' started by Oh Deer, Feb 17, 2006.

  1. Oh Deer

    Oh Deer Guest

    Broccoli Spanish Rice & Chicken

    (4 servings)

    3 or 4 Tablespoons margarine or butter
    4 skinless boneless chicken breast halves
    1 package (6.8 ounces) Rice-A-Roni Spanish Rice
    1 14 and 1/2 ounce can tomatoes or 2 cups chopped fresh tomatoes
    1 (10 ounce) package frozen chopped broccoli or 2 cups fresh
    1 cup (4 ounces) shredded mozzarella cheese

    This recipe requires a large skillet with a lid. An electric fry pan works
    well to prepare this dish. Melt the margarine over medium high heat in
    the large skillet. Add the chicken and cook about 2 minutes on each side
    or until browned. Remove the browned chicken from the skillet and keep it
    warm. Use the same skillet to prepare the Rice-A-Roni Spanish Rice. Saute
    the rice-vermicelli mix over medium heat until the vermicelli is golden
    brown, stirring frequently. Slowly stir in 2 cups water, contents of
    seasoning packet, and the tomatoes. Place the browned chicken over the
    rice mixture. Bring the mixture to a boil. Cover and reduce the heat to
    low. Simmer 15 minutes. Add the broccoli. Cover and simmer 5 more minutes
    or until liquid is absorbed and chicken is no longer pink inside. Sprinkle
    with the cheese and serve.

    Source: <http://www.tasteofamerica.com/one_pot/toa_ez1.html>

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