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Recipes

Chicken & Rice Casserole with Fresh Tomato Garnish
It's worth the effort to use basmati rice--an imported aromatic grain with a distinctive nutty flavor and wonderful chewy texture. It's available in most supermarkets, but if you can't find it, use one of the domestic aromatic rices (such as Texmati or pecan rice) instead.
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3/4 cup basmati rice
  • 1-1/4 cups canned chicken broth diluted with 1 cup water, or 2-1/4 cups homemade chicken broth
  • 1 pound skinless, boneless chicken thighs
  • 1-3/4 pounds asparagus, cut on the diagonal into 2" lengths
  • 1 cup frozen peas
  • 3/4 teaspoon marjoram
  • 2 cups chopped tomatoes
  • 3 tablespoons minced scallions
  • 1 tablespoon red wine vinegar

1. In a Dutch oven or flameproof casserole, heat oil over medium heat. Add onion and garlic, and cook, stirring frequently, until softened, about five minutes.

2. Add rice, stirring to coat. Add diluted chicken broth and bring to a boil over medium heat. Reduce heat to medium-low, cover and cook for 10 minutes.

3. Place chicken on top of rice mixture, cover and cook for five minutes. Add asparagus, peas, and marjoram; stir to combine, cover and cook until chicken is cooked through and asparagus is tender, about five minutes.

4. Meanwhile, in a medium bowl, stir together tomatoes, scallions, and vinegar.

5. Serve chicken and rice casserole hot, with fresh tomato garnish on top.


Nutritional Information
Per serving: 416 calories, 9.5g total fat, 2.1g saturated fat, 3.7g monounsaturated fat, 2.3g polyunsaturated fat, 6.8g dietary fiber, 34g protein, 52g carbohydrate, 96mg cholesterol, 481mg sodium.
Good source of: fiber, potassium, vitamin B6, vitamin C, folate, thiamin, riboflavin, niacin, vitamin K, manganese, selenium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35