Posted by : Misty Hampton Monday, 23 June 2014

Untitled 2

 

 

 

Ingredients

  • 3 tablespoons olive oil
  • 4 chicken breast halves, cubed
  • 2 white onions, sliced
  • 1 orange bell pepper, diced
  • 3 sprigs fresh thyme, leaves only
  • salt and fresh ground pepper, to taste
  • 3 garlic cloves, minced
  • 1-1/4 cups water
  • 1-1/2 cups uncooked instant rice
  • 1/2 cup light sour cream
  • 1 large tomato, diced
  • 1/2 teaspoon paprika
  • 1 cup shredded monterey jack cheese (optional)
  • 2 green onions, sliced (optional)
  • parsley, for garnish

 

Instructions

  • Heat olive oil in a large non-stick skillet over medium-high heat.
  • Add cubed chicken pieces; cook until browned on both sides, about 3 minutes.
  • Add onions and peppers.
  • Season with salt, ground pepper, and fresh thyme leaves.
  • Continue to cook, stirring occasionally, until vegetables are tender; about 6 minutes.
  • Stir in garlic, water, rice, and sour cream; stir until well blended.
  • Bring mixture to a boil.
  • Add tomatoes and season with paprika.
  • Lower heat to a simmer, cover the pan, and continue to cook for about 7 minutes, or until rice is tender.
  • Remove from heat; stir in cheese and garnish with green onions and parsley.
  • Taste for seasoning; adjust accordingly.
  • Serve.

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