Quick Chicken and Vegetable Saute on Rice
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
- 3⁄4 cup Uncle Ben's converted brand rice
- 1 small eggplant
- 8 ounces boneless skinless chicken breasts
- 4 teaspoons vegetable oil
- salt and pepper
- 6 large mushrooms, sliced
- 1 onion, cut in 8 wedges
- 1 (10 ounce) can stewed tomatoes
- 1 sweet green pepper, in 3/4-inch squares
- 3⁄4 cup chicken stock
- 2 garlic cloves, minced
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon basil
directions
- Cook rice according to package directions.
- Cut unpeeled eggplant into 3/4-inch cubes, (you should have about 2 cups) and place in a a colander. Sprinkle lightly with salt and set aside while preparing remaining ingredients.
- Cut chicken diagonally across the grain in 1/4-inch slices, making slices as wide as possible. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add chicken in two batches and cook in a single layer for 3 minutes a side or until cooked through, sprinkling lightly with salt and pepper. Remove to a platter and cover with foil to keep warm.
- Rinse eggplant and pat dry. Add remaining oil to skillet; cook eggplant mushroom and onion for 3 minutes stirring frequently. Stir in tomatoes, pepper, stock, garlic, thyme, and basil. Simmer uncovered for 20 minutes or until vegetables are tender. Season to taste with salt and pepper.
- Mound hot cooked rice on 3 warmed dinner plates. Arrange chicken slices on top and spoon vegetable mixture over chicken.
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