Serves: 6
Prep Time: 60 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Italian, American
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 2 | Tbsp. Parmesan cheese grated |
| 2 1/4 | lb. boneless skinless chicken breast cut up |
| 1 | green pepper cut into strips |
| 1 | tomato chopped |
| 1 | medium onion sliced |
| 1 | envelope salad dressing base (dry) |
| 2 | Tbsp. vegetable oil |
| 1/2 | cup dry vermouth |
| 2 1/4 | cups chicken broth |
Instructions
1. Sprinkle chicken pieces with salad dressing mix. Brown in oil in large skillet over medium heat about 7 minutes on each side. Drain off fat.
2. Add onion. Cover and cook over low heat until chicken is tender, about 25 minutes.
3. While chicken is cooking, add add chicken broth; bring to a boil. Stir in rice. Cover tightly and simmer 20 minutes.
4. Remove from heat; let stand covered until all liquid is absorbed, about 5 minutes. Remove chicken to serving platter; keep warm. Spoon off fat from skillet.
5. Add vermouth to skillet and bring to a boil, stirring constantly to scrape up browned bits.
6. Add green pepper; continue cooking 2 minutes. Stir in tomatoes; heat through. Spoon rice onto serving platter; sprinkle with parmesan cheese. Top with chicken; pour sauce over chicken.
