Simple Chicken and Rice (With a Kick)

Cluich's Note:

So easy, but so tasty. I like to top it with some finely grated cheddar. And, of course, I use quite a bit of Tabasco as well. Prep time noted assumes you've got the cooked and cubed chicken on hand already (but it does allow for basil chopping and can opening).

• Total Time: 27 mins
• Prep Time: 2 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 cups chicken broth
• 1 teaspoon fresh basil , coarsely chopped
• ¼ teaspoon garlic powder
• Tabasco sauce , to taste (I like a lot!)
• 1 (14 ½ ounce) can stewed tomatoes
• ¾ cup long-grain white rice , uncooked
• 1 cup frozen peas
• 2 cups chicken , cooked and cubed (preferrably breast meat)

Directions:

1. Bring the stock, basil, garlic powder, Tabasco sauce and tomatoes in a large saucepan over medium heat to a boil.
2. Stir in the rice, and reduce heat to low. Cover and cook for about 20 minutes.
3. Stir in the peas and chicken. Cover and continue to cook for about 5 minutes (or until the rice is tender).

Reviews

[Rob79]

This is an AWESOME quick recipe... I did a little improvising since I didn't have any tabasco or fresh basil in the house so I just added a bit of extra garlic powder and about 1.5tsp of dried basil. I also grated a bit of cheddar cheese (less than 1/8 cup) and stirred it through just before I took it off the heat. When I was cooking the chicken beforehand I seasoned it with a bit of salt/pepper/oregano for a bit of flavour. I'll definitely be making this again as it is awesome as a leftover and perfect to take to work/school and toss in the microwave!