1 ½ to 2 pounds chicken breasts, skinned
salt and pepper
1 T. cooking oil
2 c. chicken broth
1 cup uncooked long grain rice
½ c. green pepper, chopped
1/3 c. onion, finely chopped
1 small carrot, finely chopped
¼ c. celery, finely chopped
3 cloves garlic, minced
¼ t. pepper
Rinse chicken and pat dry. Sprinkle with salt and pepper.
In skillet, cook chicken in hot oil for about 10 minutes or till chicken
in lightly browned, turning to brown evenly.
Remove skillet from heat. Drain
off fat, if any. Let skillet cool one
minute. Return skillet to heat and stir
in chicken broth, uncooked rice, green pepper, onion, carrot, celery, garlic
and pepper. Bring mixture to boiling
over medium heat. Reduce heat, cover
and simmer for 20 minutes or till rice is tender and chicken is no longer
pink. Makes 4 servings.