- 2 tablespoons extra virgin olive oil
- 1 pound chicken tenders, cut into strips
- 1 cup chopped onions
- 1 cup sliced red pepper (1/4-inch x 1 1/2 inch)
- 1 teaspoon minced fresh garlic
- 2 cups water
- 1 (14.5 ounce) can diced tomatoes
- 1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
- 1/2 cup chiffonade fresh basil leaves
- 1/4 cup shredded Parmesan cheese
- Heat olive oil in large skillet over medium-high heat.
- Add chicken strips and cook until they are just done (4 to 6 minutes).
- Add onion, red pepper slices, and fresh garlic.
- Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
- Add water, tomatoes, and rice.
- Cover pan and continue cooking until mixture just comes to a boil.
- Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
- Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.
05/09/2018
recipepes.com
20-Minute Basil, Chicken & Tomato Rice, recipe
PT15M
PT1H
5
455 calories
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