Serves: 6
Prep Time: 40 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American, Californian
Ingredients
| 1 | cup UNCLE BEN’S® Natural Whole Grain Brown Rice |
| 1 1/2 | lb. chicken breasts sliced into 1" thick strips |
| 1/2 | cup bell pepper sliced 1/4" thick |
| 3 | Tbsp. almond slivers |
| 1 | Tbsp. green onions with tops finely chopped |
| 1 | tsp. tarragon |
| 2 1/4 | cups chicken broth (canned) |
| 1/2 | tsp. salt and pepper |
| nonstick cooking spray |
Instructions
1. Cook rice according to package directions but use broth instead of water.
2. About 15 minutes before rice is done, combine tarragon, salt and pepper. Coat chicken strips with mixture. Then discard mixture.
3. Spray hot skillet with nonstick cooking spray and sauté chicken over medium-high heat until slightly brown and no longer pink.
4. Stir in peppers and almonds. Continue to cook for 3 additional minutes.
5. Stir in cooked rice and top with onions. Serve from skillet.
