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Chicken and Rice Parmesan

Chicken and Rice Parmesan
Makes:
4 servings
Prep Time:
10
minutes
Total Time:
40
minutes
based on
1 reviews
This Chicken and Rice Parmesan recipe is a great choice for a weeknight meal. Ready in less than 1 hour. Garnish with chopped fresh parsley and cheese.

In this recipe:



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Ingredients:

  • 2 tablespoons vegetable oil
  • 8 ounces boneless, skinless chicken breast halves, coarsely chopped
  • 1 small onion, chopped
  • 2 medium fresh tomatoes, chopped
  • 1 1/2 cups warm water
  • 1 tablespoon MAGGI Instant Chicken Flavor Bouillon
  • 1/4 teaspoon ground black pepper
  • 2 drops hot pepper sauce (optional)
  • 1 cup long-grain white rice
  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 2 tablespoons chopped fresh parsley

Directions:

HEAT oil in large saucepan over medium-high heat; add chicken and onion. Cook, stirring frequently, for 5 to 6 minutes or until chicken is no longer pink. Add tomatoes, water, bouillon, black pepper and hot pepper sauce; bring mixture to a boil. Add rice; reduce heat to medium-low. Cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.

REMOVE from heat; stir in cheese and parsley.


Reviews:

Review This Recipe
  •  Star(s)

    Yum! Definitely a keeper!

    Allison from TN

    This was so good! I used a can of diced tomatos with italian seasonings instead of the two chopped tomatoes, and I had to add an extra 1/2 cup of water. It turned out so tasty and was very easy to make. This will definitely become a staple dish at my house.

Nutrition Facts

Serving Size: 4/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chicken and Rice Parmesan

    Ingredients

    • 2 tablespoons vegetable oil
    • 8 ounces boneless, skinless chicken breast halves, coarsely chopped
    • 1 small onion, chopped
    • 2 medium fresh tomatoes, chopped
    • 1 1/2 cups warm water
    • 1 tablespoon MAGGI Instant Chicken Flavor Bouillon
    • 1/4 teaspoon ground black pepper
    • 2 drops hot pepper sauce (optional)
    • 1 cup long-grain white rice
    • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
    • 2 tablespoons chopped fresh parsley

     

    Directions

    HEAT oil in large saucepan over medium-high heat; add chicken and onion. Cook, stirring frequently, for 5 to 6 minutes or until chicken is no longer pink. Add tomatoes, water, bouillon, black pepper and hot pepper sauce; bring mixture to a boil. Add rice; reduce heat to medium-low. Cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.

    REMOVE from heat; stir in cheese and parsley.

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