Chicken and Rice Primavera

Submitted by CookingONTheSide

"This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon butter
• 1 lb boneless skinless chicken breast, cut into thin strips
• 1⁄2 teaspoon seasoning salt (or to taste)
• 1⁄4 teaspoon fresh ground black pepper (or to taste)
• 1⁄2 teaspoon dried basil leaves
• 1 1⁄2 cups broccoli florets (fresh or frozen)
• 1 cup frozen green pea, thawed
• 1 small carrot, cut into julienne strips
• 1 small red onion, chopped
• 1 (14 1/2 ounce) can chicken broth
• 1 1⁄2 cups instant brown rice, uncooked
• 1⁄4 cup freshly grated parmesan cheese

directions

1. Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
2. Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
3. Stir in broth; bring to a boil.
4. Stir in rice.
5. Return to boil.
6. Reduce heat to low; cover and simmer 5 minutes.
7. Remove from heat.
8. Let stand 5 minutes; stir in cheese.

Reviews

[Noo8820]

A simple mid week family dish, that was easily adapted to the contents of my fridge.<br/>I didn't have instant brown rice, so used ordinary long grain, adding more stock to it, as it wasn't going to be enough to cook it otherwise, and added a few minutes to the cooking time.<br/>A tasty dish, that we all enjoyed.<br/>Made for PRMR.