Quick Chicken and Vegetable Saute on Rice

Name: Quick Chicken and Vegetable Saute on Rice
Cook time: 25 min
Total time: 25 min
Yield: 3 serving(s)
Ingredients: 3/4 cup Uncle Ben's converted brand rice; 1 small eggplant; 8 ounces boneless skinless chicken breasts; 4 teaspoons vegetable oil; salt and pepper; 6 large mushrooms, sliced; 1 onion, cut in 8 wedges; 1 (10 ounce) can stewed tomatoes; 1 sweet green pepper, in 3/4-inch squares; 3/4 cup chicken stock; 2 garlic cloves, minced; 1/4 teaspoon thyme; 1/4 teaspoon basil

Submitted by Chef mariajane

"This is a recipe that I found in our local newspaper, and I thought I'd shaer it with you, I haven't tried it yet, so let me know what it's like. It just sounded so delicious I just had to post it!!"

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Ready In:: 25mins
Ingredients:: 13
Serves:: 3

ingredients

³⁄₄ cup Uncle Ben's converted brand rice
1 small eggplant
8 ounces boneless skinless chicken breasts
4 teaspoons vegetable oil
salt and pepper
6 large mushrooms, sliced
1 onion, cut in 8 wedges
1 (10 ounce) can stewed tomatoes
1 sweet green pepper, in 3/4-inch squares
³⁄₄ cup chicken stock
2 garlic cloves, minced
¹⁄₄ teaspoon thyme
¹⁄₄ teaspoon basil

directions

Cook rice according to package directions.
Cut unpeeled eggplant into 3/4-inch cubes, (you should have about 2 cups) and place in a a colander. Sprinkle lightly with salt and set aside while preparing remaining ingredients.
Cut chicken diagonally across the grain in 1/4-inch slices, making slices as wide as possible. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add chicken in two batches and cook in a single layer for 3 minutes a side or until cooked through, sprinkling lightly with salt and pepper. Remove to a platter and cover with foil to keep warm.
Rinse eggplant and pat dry. Add remaining oil to skillet; cook eggplant mushroom and onion for 3 minutes stirring frequently. Stir in tomatoes, pepper, stock, garlic, thyme, and basil. Simmer uncovered for 20 minutes or until vegetables are tender. Season to taste with salt and pepper.
Mound hot cooked rice on 3 warmed dinner plates. Arrange chicken slices on top and spoon vegetable mixture over chicken.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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