Serves: 2
Prep Time: 40 minutes
Meal Occasion: Soup, Lunch, Dinner
Cuisine Type: American
Ingredients
| 1/2 | cup UNCLE BEN’S® Instant Rice |
| 2 | chicken breast, bone-in |
| 1/4 | cup green bell pepper diced |
| 1/2 | cup carrot peeled and sliced |
| 1/4 | cup celery sliced |
| 4 | pearl onions peeled |
| 1/2 | cup canned tomatoes with juice diced |
| 1 | tsp. butter |
| 1 | tsp. garlic minced |
| 1 | tsp. thyme dried |
| fresh parsley as needed |
| 1/2 | tsp. sage dried |
| 1 | bay leaf |
| 1 1/4 | cups chicken broth |
| 1/2 | tsp. black pepper |
| salt and pepper as needed |
Instructions
1. In a small Dutch oven, melt butter. Season chicken with salt and pepper and brown until dark golden.
2. Add chicken broth, pearl onions, carrot, tomatoes, celery, green bell pepper, garlic, thyme, sage, black pepper and bay leaf.
3. Stir well and bring to a boil. Cover and reduce heat, simmering for 20 minutes.
4. Stir rice into stew and cook for 10 minutes, or until juices run clear when chicken is pierced. Liquid will not be completely absorbed.
5. To serve, remove bay leaf and ladle stew into rimmed soup bowls.
6. Top with chicken breasts.
7. Sprinkle parsley over chicken to garnish.
