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- Italian Chicken and Rice (Gluten-Free)
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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In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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