Estimated Times
Preparation Time: 10 mins
Cooking Time: 30 mins
Servings: 4 servings
Ingredients
1 tablespoon
vegetable oil
8 ounces
boneless, skinless chicken breast meat, cut into bite-sized pieces
1
small
onion, chopped
1 cup
chopped red bell pepper
2 cloves
garlic, finely chopped
3 1/2 cups
warm water
1 can
(15 ounces)
LIBBY'S® 100% Pure Pumpkin
1/2 cup
whole-kernel corn
1/4 cup
long-grain white rice
4
MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1/2 teaspoon
dried basil leaves, crushed
1/8 teaspoon
ground black pepper
Directions
HEAT oil in large saucepan over medium heat. Add chicken, onion, bell pepper and garlic; cook, stirring occasionally, until chicken is no longer pink.
STIR in water, pumpkin, corn, rice, bouillon, basil and pepper. Bring mixture to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 20 minutes or until rice is tender.
Geri from NY
09/29/06
Rated:
THIS IS A KEEPER
i MADE THIS AND WITH THE EXCEPTION OF PUTTING IN TURKEY BREAST INSTEAD OF CHICKEN AND A LITTLE MORE RED PEPPERS AND CHICKEN BROTH INSTEAD OF VEG.....FOLLOWED THE DIRECTIONS.. AND I HAVE TO SAY THE FAMILY LOVED IT..MY HUSBAND WAS SAYING THIS IS SO GOOD THROUGHOUT THE MEAL.... iT'S VERY NICE TO LOOK AT ALSO..... iT'S DEFINITELY A FALL IS HERE DISH!!!
kt
06/20/04
Rated:
Tasty and Easy
Very easy to make this delicious and different chowder. Used ground chicken to save having to dice up chicken breasts which worked great. Tastes even better if given time over low heat for full flavor to develop. Will make again!