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Ingredients
¼ cup each finely chopped onion, finely chopped green bell pepper
and seeded and finely chopped tomato
2 tsp olive or vegetable oil
2 garlic cloves, minced
1½ cups water
1 packet instant chicken broth and seasoning mix
1 tsp rinsed drained capers
3 large pimiento-stuffed green olives, cut into halves
3 ounces uncooked long-grain rice
2 chicken breasts (6 ounces each). Skinned
1 tsp chopped fresh cilantro (Chinese parsley) or Italian (flat-leaf)
parsley
1/8 tsp each pepper and ground cumin
Method
In 4-quart microwavable casserole combine onion, bell pepper, tomato,
oil and garlic and stir to thoroughly coat.
Microwave on High (100%)
for 3 minutes, until vegetables are softened, stirring every minute.
Add water, broth mix, capers and olives and microwave on High for 3
minutes, until mixture comes to a boil.
Stir in rice, cover with vented
plastic wrap and microwave on High for 8 minutes, rotating casserole ½
turn halfway through cooking.
Arrange chicken in casserole with thicker
portions toward edge of casserole; re-cover with vented plastic wrap
and microwave on High for 5 minutes, rotating casserole ½ turn halfway
through cooking, until chicken is cooked through.
Stir in remaining
ingredients.
MAKES 2 SERVINGS.
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