2 small zucchini, halved lengthwise and sliced thin
1 cup fresh or frozen corn kernels
3 scallions, sliced thin
Instructions
Combine 1 cup broth, rice, and 3/4 tsp salt in large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 mins. Meanwhile, pat chicken dry with paper towels and season with salt & pepper. Melt 2 tbsp butter in large skillet over medium-high heat. Cook chicken until golden brown, about 3 mins per side. Transfer to plate.
Melt remaining butter in now-empty skillet. Cook zucchini and corn until browned, about 3 mins. Transfer to medium bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12-15 mins. Transfer chicken to cutting board and tent with foil. Stir vegetables and scallions into rice, cover, and let sit until heated through, about 2 mins. Slice chicken and serve with rice.
Originally Submitted
9/20/2010
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