“This is a Delmonte recipe I found several years ago in the Sunday coupon section. I often make it quicker by using precooked chicken. Also, if I have leftovers, I just add a little more chicken broth and reheat.”
READY IN:
42mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 12 ounces chicken, skinless and boneless breast halves, cut into strips
  • 12 cup onion, chopped
  • 1 cup chicken broth
  • 1 (14 1/2 ounce) can tomatoes, diced with basil, garlic and oregano
  • 1 12 cups instant rice, uncooked
  • 1 (14 1/2 ounce) can French style green beans, drained
  • spices (I use garlic powder, fresh ground pepper, basil and oregano)
  • parmesan cheese (optional)

Directions

  1. Cut chicken into strips (I cut into more bite-size pieces).
  2. Coat large skillet with non-stick cooking spray and heat over medium-high.
  3. Add chicken and onion and cook approximately 3 minutes until chicken is no longer pink.
  4. Stir in chicken broth and undrained tomatoes.
  5. Bring to a boil.
  6. Stir in rice, beans and spices and reduce heat to simmer.
  7. Cover and cook for 5 minutes.
  8. Remove from heat and let stand 3 minutes, covered.
  9. Serve with grated Parmesan cheese, if desired.

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