Elyria, Ohio Cafeteria Pink Cookies
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Aug 6, 2009
1 box (6oz) quick-cooking brown rice. 1 small onion, chopped 1 Tbsp extra-virgin olive oil 1 can stewed tomatoes 1 can fat-free, reduced-sodium chicken or vegetable broth 1 tsp paprika 1/2 tsp dried oregano 1/2 tsp freshly ground black pepper 1 jar (7oz) roasted red peppers, drained and chopped 1 large, skinless, boneless chicken breast (about 3/4 lb), cut into 1-inch pieces 1 bay leaf 1/2 c frozen green peas salt to taste (optional)
1. Preheat oven to 375 degrees.
2. In 2-quart casserole dish, combine rice, onion, and oil. Add tomatoes, broth, paprika, oregano, black pepper, roasted peppers, chicken, and bay leaf. Stir and then cover the dish. Bake for 25 minutes.
3. Stir in peas and continue to bake, uncovered, for an additional 25 minutes or until broth is absorbed. Remove bay leaf, add salt to taste (if using), and serve.
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