Ingredients
- 1/2 pound of boneless skinless chicken breasts
- 1/2 c. uncooked brown rice
- 3 tsp olive oil
- 1/2 onion, diced
- 1 c. tomato juice
- 1/3 c. vinegar
- Hot pepper sauce, to taste (I recommend 1 tsp.)
- 2 cloves garlic, minced
- 1/4 tsp. ground black pepper
- 1 tsp. Worcestershire sauce
- 1/2 red bell pepper, diced
- 1 Tbsp. chives, sliced
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Cooking Instructions
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1.
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Cook the rice according to the instructions on its package.
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2.
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While the rice is cooking, heat 2 teaspoons of the olive oil in a skillet over medium heat. Cook the chicken breasts in this pan, covered, for 6 minutes on each side or until no longer pink in the center.
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3.
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While the chicken is cooking, heat the remaining 1 teaspoon of olive oil in a saucepan over medium heat. Cook the diced onion until it is golden brown (approx. 4 minutes).
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4.
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Add the tomato juice, the vinegar, the hot pepper sauce , the garlic, the black pepper and the Worcestershire sauce. Stir well and bring to a boil. Then reduce the heat and simmer, uncovered, for 10 minutes.
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5.
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When the chicken is done add it to the sauce and simmer for 3 more minutes.
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6.
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Stir the red bell pepper and the chives into the cooked rice.
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7.
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Place a portion (1/2 of total) rice and a chicken breast onto two plates. Top the chicken breast with half the sauce.
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