RCI-MT.004.0708.001
Sage Chicken with Tomato Rice
Cook Time: About an hour Serves: 4
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- onion1 largechopped
- garlic1 cloveminced
- celery2 stalkschopped
- carrots2 mediumpeeled and chopped
- of fresh sage leaves2 sprigs
- cups1¼ unitlow sodium, nonfat chicken broth
- ounces12 unitboneless, skinless chicken breasts, coarsely chopped
- uncooked1 cuplong-grain rice
- can chopped tomatoes14 ounceundrained
- zucchini1 mediumthinly sliced
- Salt and pepper1 unitto taste (optional)
Method
1
Heat a large pot over medium-high heat and add the chopped onion, minced garlic, chopped celery, and chopped carrots with the fresh sage sprigs. Sauté for 3–4 minutes until the vegetables begin to soften.
2
Add the coarsely chopped chicken breasts to the pot and cook for 4–5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
5 minutes
3
Stir in the uncooked long-grain rice and cook for 1–2 minutes, stirring frequently to coat the rice with the pot's juices.
2 minutes
4
Pour in the chicken broth and add the undrained canned chopped tomatoes, stirring to combine all ingredients evenly.
1 minutes
5
Bring the mixture to a boil, then reduce heat to low, cover the pot with a lid, and simmer for 15–18 minutes until the rice is nearly tender.
16 minutes
6
Add the thinly sliced zucchini to the pot and stir gently to distribute it throughout the mixture.
1 minutes
7
Continue simmering, covered, for 5–7 minutes until the rice is fully cooked and the zucchini is tender.
6 minutes
8
Remove from heat and discard the sage sprigs, then taste and adjust seasoning with salt and pepper as desired before serving.