Parmesan Chicken and Rice

A while ago I found a CrockPot recipe for a chicken and brown rice casserole. Unfortunately, that recipe required close to 30 minutes of prep work and stovetop cooking prior to putting everything in the slow cooker. At that point, I wasn’t sure what advantage there was to using the CrockPot so I didn’t ever make the recipe and have been craving something similar ever since.

When I came across this recipe, it seemed much more like what I was looking for – a one pot dish that was quick and easy. While it did live up to expectations as far as cook-time and ease, it did not live up to my taste expectations. Thyme was a predominant flavor in this dish, and I think that is what I didn’t like. Aside from that, it was very comforting and a great middle of the week dish. Ryan loved it so it’s definitely something we’ll make again, but I might experiment with some different herbs next time. I would give it three stars.

Parmesan Chicken and Rice

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
½ teaspoon ground thyme
1 medium bell pepper, chopped
1 pound boneless, skinless chicken breast, cut into cubes
½ cup white wine
½ teaspoon salt
¼ teaspoon black pepper
1 cup instant brown rice
1 cup vegetable broth
½ cup parmesan cheese, grated
¼ cup parsley, chopped
⅛ teaspoon crushed red pepper flakes, to taste

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and bell pepper; sauté 5 minutes or until onion is tender.

Add chicken; sauté 4 minutes or until the chicken is lightly browned.

Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.

Stir in cheese and parsley.

Source: Erin’s Eats
4 servings | 7 POINTS


March 2, 2009. recipes.

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