Chicken Rice Bowl

A quick and easy meal in a bowl.

Ingredients

• 1 cup uncooked instant rice
• 1 cup chicken broth
• 1 green pepper, diced
• 1/4 cup chopped onion
• 2 tsp olive oil
• 1 lb cooked chicken
• 1 pkg frozen peas, carrots and beans
• 1 tsp basil
• 1 tsp sage
• Salt and pepper to taste
• 8 oz cheese (optional)

Directions

• Cook rice according to package using broth instead of water
• In a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender
• Stir in chicken, vegetables and spices; cook covered for 4-5 minutes over medium heat
• Stir in rice, salt, pepper and cheese (optional); serve immediately

Easy Risotto

Risotto sounds fancy, but this recipe from an old Betty Crocker cookbook makes it easy.

Ingredients

• 1/3 cup chopped onion
• 1 Tbsp melted butter
• 2/3 cups uncooked Arborio rice
• 1 cup frozen peas
• 2 cups water
• 1 tsp instant chicken bullion granules
• Dash black pepper
• 1/4 cup grated Parmesan cheese

Directions

• In medium saucepan, cook onion in butter until tender; add rice
• Cook and stir 2 minutes more
• Stir in water and chicken bullion with dash of pepper; bring to boil
• Reduce heat; simmer covered for 20 minutes (do not lift lid)
• Remove saucepan from heat; stir in peas
• Let stand covered for 5 minutes (rice should be tender but slightly firm and mixture should be creamy). If needed, stir in hot water to reach appropriate consistency
• Stir in Parmesan and serve immediately