2 cups uncooked brown rice 1 T. olive oil 1-1/4 pounds cooked chicken breast, cut into pieces 1 cup onions, frozen 1 can chicken broth 1 bag (1 pound) Asian stir-fry vegetables, frozen 1 tsp. onion powder 1 cup shredded Cheddar cheese (4 ounces) 1. Cook brown rice and set aside. 2. Heat oil in 12-inch skillet over medium-high heat. Saute cooked chicken and onions 3 to 4 minutes, stirring occasionally. 3. Add chicken broth, frozen vegetables, and onion powder. Bring to a boil and then simmer for 10 to 15 minutes. 4. To serve, spoon rice into a bowl and then - using a slotted spoon to drain broth - top with chicken vegetable mixture. Add cheese if desired. Serves 4-6 depending on serving size. For leftovers, add remaining rice to remaining chicken vegetable broth to create a stew. Add more broth for a soup.
	or   [ top of page ]   or   [ return to the not-a-soup pantheon ]   or