Prep time
Cook time
4 cup Hinode Medium Grain Rice (White or Brown) (white or brown, uncooked)
4 tbsp Oil
2 lb Chicken (diced (approx. 2 breasts))
2 Onion, Diced (chopped)
6 cup Chicken or Vegetable Broth
2 oz can Tomatoes (diced, )
4 tbsp Tomato Paste
4 tbsp Worcestershire Sauce
2 cup Peas
2 Green Bell Pepper (thinly sliced)
1½ cup Black Olives (optional)
⅔ cup Fresh Parsley or Basil (chopped)
Medium
Tender
Soft
Heat 1 tbsp. oil in non-stick pan over medium heat. Cook chicken for 2-3 minutes, until lightly browned. Remove from pan.
Heat remaining oil in pan, add onion and rice and sauté for 2 minutes.
Stir in broth, tomatoes, paste and Worcestershire sauce. Bring to a boil, stirring occasionally.
Add chicken and simmer, covered, for 10 minutes.
Add peas, green bell pepper and olives, simmer for 5 minutes or until liquid is absorbed.
Sprinkle with parsley and serve.