Description
This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!
Ingredients
- 2 tablespoons butter
- ⅓ cup chopped celery
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 ½ cups chicken broth
- ⅔ cup white rice
- 1 teaspoon dried thyme
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ½ teaspoon hot pepper sauce
- 1 bay leaf
- 2 cups cooked, cubed chicken meat
Instructions
- Melt butter or margarine in a large skillet over medium low heat. Add celery
- onion and green bell pepper and saute until tender. Stir in tomatoes
- broth
- rice
- thyme or basil
- garlic salt
- ground black pepper
- hot pepper sauce and bay leaf.
- Bring all to a boil; reduce heat
- cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.
Servings: 4