Saturday, October 3, 2009

Old Fashioned Chicken and Rice

from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough

2-1/2 cups canned fat-free chicken broth
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1-1/2 cups long-grain rice, uncooked
1 cup onions, chopped
1/4 cup fresh parsley, minced
6 garlic cloves, minced
1 small red bell pepper, sliced into thin strips
1 (6-oz) jar sliced mushrooms, undrained
1 tsp pountry seasonings

In large saucepan or Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender. Cool. Place into labeled freezer bags; freeze.

To serve, thaw. Place into large skillt; heat over medium heat until heated through.

Per Serving: 301.9 calories; 1.7 g fat; 30.2 g protein; 43.3 g carbohydrates; 53 mg cholesterol.

Quick and easy and tastes delicious.
Le dîner est servi . . .