May.08entree

MAY HERB RECIPES

Sliced Tomatoes with
Fresh Herb Dressing

Thyme-Rubbed Steaks with Sauteed Mushrooms

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 8 servings

INGREDIENTS

1/4 cup olive oil
8 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 cups chicken broth
1 (10 ounce) package yellow rice
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chile peppers, drained
3/4 cup coarsely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cayenne pepper

DIRECTIONS

Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear

REVIEWS

Reviewed on May 26, 2006 by Brennie

This recipe is delish! Made exactly as stated except used green pepper instead of red. Tastes like a restaurant recipe! Even better the days after. My husband wouldn't have given it 5 stars but he's not a veggie guy. =( The only thing I wish I'd have known was how HUGE a batch this made. It's not for "just the two of us" unless you both love it and could eat it for a few days.

4 users found this review helpful

Reviewed on Jan. 8, 2008 by PAMINMI

Wow - This recipe is awesomely yummy! I made a few changes like adding 1/2 pkg Pace taco seasoning into the flour the chicken is dredged in (I also put a little into the rice mixture), only used 1 can black beans (this is to compromise with my non-bean loving husband) and cutting back on the tomatoes (for my non-tomato loving daughter). I used white basmati rice instead of the rice mix. I served with a little grated Colby-Jack melted on top. Thanks so much for this recipe, I'd give it 10 stars if I could!

2 users found this review helpful

Reviewed on Oct. 4, 2005 by D Holt

Made this last night - kids didn't like - husband thought OK. It was way better the next day. Melted shredded cheddar cheese on top and added sour cream - delicious! Brought the left overs to work. Co-workers are asking for recipe. I cubed the chicken instead of using whole breast. Makes it easier to serve.

2 users found this review helpful

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