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Louisiana Chicken and Rice

MyCookbook Recipe Database
MyCookbook Member: imscotties
Recipe Category: Poultry
Recipe Preparation Level: easy
    2 c reduced-fat chicken broth
    1 c onions chopped
    1 c carrots thinly sliced
    1 c quick-cooking rice
    1/4 t black pepper
    1/4 t paprika
    1/4 t dried thyme
    1/4 t garlic powder
    t ground red pepper (optional)
    3/4 lb boneless, skinless chicken breast
    1 c sweet red pepper strips
    1 c sweet green pepper strips
    1 c tomatoes diced

    In a saucepan over medium-high heat, bring broth, onions and carrots to a boil. Stir in rice, remove from heat and let stand until all liquid has been absorbed, about 10 minutes.Meanwhile, combine black pepper, paprika, thyme, garlic powder, and red pepper in a bowl. Cover and set aside.Remove rice from stove. Coat a shallow baking dish with nonstick spray. Spoon in rice. Finish cooking casserole. Or wrap it with foil and refrigerate until next day or freeze for up to three months.To Finish Cooking: Toss chicken with spices. Stir pepper strips and tomatoes into rice mixture. Arrange chicken over rice mixture, and bake at 375F (190C) until chicken is tender and rice mixture is hot, about 20 minutes.To Cook Frozen Casserole: Bake rice, covered, at 350F (180C) for 20 minutes. Meanwhile, toss chicken with spices. Stir pepper strips and tomatoes into rice mixture. Arrange chicken over rice mixture, and bake at 375F (190C) until chicken is tender and rice mixture is hot throughout, about 20 minutes.

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