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Ingredients Jump to Instructions ↓

  1. 2 cups cubed cooked chicken

  2. 1 cup uncooked long grain rice

  3. 1/4 cup chopped onion

  4. 3 tablespoons butter

  5. 3 chicken bouillon cubes

  6. 2-1/2 cups boiling water

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon dried thyme

  9. 1/4 teaspoon pepper

  10. 1 cup chopped fresh tomatoes

  11. 1/2 cup slivered almonds, toasted

Instructions Jump to Ingredients ↑

  1. In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender. Yield: 2-4 servings.

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