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Italian Chicken and Rice (Gluten-Free)

This recipe comes to us from Diane Wilson.

12 oz. Chicken breast, cut into chunks.
½ cup chopped onion
1 cup chicken broth, add more as desired
1 can diced tomatoes
1 ½ cups instant rice
1 can French cut green beans
1/8 teaspoon garlic powder
1 tablespoon cilantro or to taste
2 pinches basil

Spray skillet with cooking spray or use butter or oil. Fry chicken and onion 3 minutes or until chicken is no longer pink. Stir in broth and tomatoes and spices. Bring to boil, stir in rice and beans. Simmer 5 minutes. Remove from heat, let stand 3 minutes covered. Serve with grated parmesan cheese if desired.

OR (my method): bake chicken, drain, cut into chunks. Cook rice in half broth, half water instead of all water in microwave. Mix everything is skillet and heat through. I dont use cheese topping.

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1 Response:

 
Tawni
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
25 Jan 2008 9:47:45 AM PST
This saved my sanity, I am new to gluten free cooking (last 30 days) and my older children wanted chicken and rice, but my youngest cannot eat it because of the gluten. With little time to readdress my dinner issues, the ingredients in this recipe were already in my pantry. The meal was quick and easy, and best yet it tasted great. Thanks for the dinner!




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