INGREDIENTS
1 pound chicken breasts, skinless, boneless, cut into bite-size pieces 1 pound chicken sausage, low sodium, cut into bite-size pieces 1 15-oz can chopped tomatoes, no sodium, drained 1 small onion, chopped (about a cup) ½ cup green pepper, finely chopped 2 ½ cup chicken stock or vegetable stock, low sodium ¼ teaspoon ground thyme ¼ teaspoon ground oregano ¼ teaspoon red pepper flakes 2 cups brown rice, cooked 2 Tablespoons fresh parsley, finely chopped Nonstick cooking spray PREPARATION Spray the inside of a large cast-iron skillet with nonstick cooking spray and place over high heat. Heat the skillet for 2-3 minutes and add the chicken and sausage. Cook for 7-8 minutes, stirring constantly, until lightly browned. Add the tomatoes, onions, and green pepper and continue cooking for 10-12 minutes, or until the onions are slightly browned. Stir in the stock, thyme, oregano, and red pepper. Reduce heat to a simmer. Place lid on top of the skillet and continue to simmer for 8-10 minutes, stirring every few minutes. Remove the skillet from the heat and stir in the rice. Cover and let stand for 5 minutes. Remove the lid, stir, and garnish with parsley. Makes 6 servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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