Ingredients
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1
|
cup
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Blue Ribbon® White Rice
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|
1
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tsp
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vegetable oil
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|
1
|
|
onion, chopped
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|
1
|
|
carrot, thinly sliced
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2
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ribs of celery, thinly sliced
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3
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each
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minced garlic
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1 1/2
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lbs
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boneless skinless chicken breast, cut into bite-size pieces
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2
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cans
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(14 1/2 oz.) no-salt added stewed tomatoes, undrained
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1
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can
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(14 1/2 oz.) low sodium chicken broth
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1
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can
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(6 oz.) no-salt added tomato paste
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2
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Tbsps
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fresh basil leaves, chopped
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2
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Tbsps
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parsley, chopped
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1/2
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tsp
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ground black pepper
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1/2
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tsp
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salt
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|
|
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fresh basil leaves, for garnish
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Cooking Directions
* Canned whole tomatoes may be substituted.
Prepare rice according to package directions.
Heat oil in Dutch oven over medium-high heat until hot; add onion, carrot, celery and garlic. Cook and stir 3 to 5 minutes or until onion is tender. Add chicken; cook and stir 2 to 3 minutes or until pieces are light brown on all sides. Add tomatoes and juice, broth, tomato paste, basil, parsley, pepper and salt. Bring to a boil. Reduce heat to low; simmer 30 minutes. Just before serving place ½ cup hot rice into individual serving bowls. Ladle soup over rice. Garnish with basil.