Recipe by southern chef in louisiana
This is a quick version without losing any flavor. Good for busy people.
Top Review by Derf
A very nice any day one pan, quick and easy meal, but we found it quite bland for our tastes. Possibly because I couldn't find the same pilaf. I used Uncle Ben's Wholegrain Medley - Garden Vegetable, it had a mix of brown rice, barley and brown lentils and because it was pre cooked I only added about half a cup of chicken stock (instead of water), cus I didn't want it over cooked to mush, it did work and was good, just not enough flavour. Also used black olives instead of green, which we prefer. I did use boneless/skinless chicken breast but cut them into larger pieces. It did make a nice every day meal; next time I will zest it up a bit with some red pepper flakes or hot Paprika. Thanks for posting!!
- 3⁄4 lb boneless skinless chicken breast, cut into 1 inch cubes
- 1⁄2 cup chopped onion
- 2 minced garlic cloves
- 2 tablespoons vegetable oil
- 1 3⁄4 cups water
- 1 medium tomatoes, chopped
- 1 (6 ounce) packagefarmhouse savory chicken rice pilaf mix (if you can't find that, use 6 ounces of yellow rice)
- 1⁄3 cup frozen peas, thawed
- 1⁄3 cup sliced pimento-stuffed green olives
Directions See How It's Made
- In large skillet sauté chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink.
- Add water and tomato; bring to a boil.
- Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes.
- Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.