|
1 Tbsp. vegetable oil
3/4 lb. boneless skinless chicken breasts, cut into strips
1 pkg. (8 oz.) fresh mushrooms, sliced
1 cup chopped onion
4 tsp. minced fresh garlic
1 can (14.5 oz.) diced tomatoes, undrained
1/2 cup chicken broth
1 tsp. salt
3/4 tsp. dried oregano leaves
3 cups cooked Riceland Natural Brown Rice
1/4 cup chopped fresh parsley
1 Tbsp. lemon juice
In large nonstick skillet, heat oil. Add chicken. Cook and stir over medium-high heat 6-10 minutes or until chicken is lightly browned. Add mushrooms, onion and garlic; reduce heat to medium and cook and stir 5 minutes or until onion is lightly browned. Stir in tomatoes, broth, salt and oregano. Bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 30 minutes, stirring once or twice. Stir in rice, parsley and lemon juice; heat through. (From our "Rice Sensations" cookbook)
Serves 4
| Calories: | 356 |
| Total Fat: | 8g |
| Cholesterol: | 50mg |
| Sodium: | 901mg |
| | | |
| |
|
