Herbed Brown Rice And Chicken
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
57
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Garlic Powder1 tsp
Ground Black Pepper1 tbsp
Butter1.75 cups
Chicken Stock (swanson®)1.5 cups
Brown Rice (uncooked quick-cooking)1 cup
Pea (frozen)2 tbsps
Grated Parmesan CheeseDirections:
1
Season the chicken with the garlic powder and black pepper
2
Heat the butter in a 12-inch skillet over medium-high heat
3
Add the chicken and cook for 10 minutes or until it's well browned on both sides
4
Remove the chicken from the skillet
5
Stir the stock and thyme in the skillet and heat to a boil
6
Stir in the rice
7
Reduce the heat to low
8
Cover and cook for 5 minutes
9
Stir in the peas
10
Return the chicken to the skillet
11
Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender
12
Sprinkle with the cheese