Lemon Chicken and Rice with Artichokes

>> Lunes, Marso 21, 2011

Lemon Chicken and Rice with Artichokes

Cooking spray
¼ teaspoon salt
1 pound skinless, boneless chicken breast, cut into ½-inch strips
¼ teaspoon black pepper
2 ¼ cups chopped onion
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup chopped red bell pepper
1 (14-ounce) can quartered artichoke hearts, drained
2 cups instant rice
2 tablespoons grated Romano cheese
¼ cup fresh lemon juice


1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, chopped onion, and red bell pepper; sauté 5 minutes. Stir in rice, lemon juice, ¼ teaspoon salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in artichokes, and cook 1 minute or until thoroughly heated. Sprinkle with cheese.

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