Ingredients:
4 Tbsp. Garlic Olive Oil
1 medium yellow onion, coarsely chopped
1 medium sweet greet pepper, coarsely chopped
1 can (14.5 oz.) low sodium tomatoes, chopped, with their juice
4 c. chicken stock or low-sodium chicken broth
2 c. water
1/2 c. long-grain rice
1 Tbsp. fresh basil, chopped
6 medium sized carrots, peeled and sliced 1/2 inch thick
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes (also can use turkey)
2 c. fresh green beans, diced
1/2 c. black olives, chopped
1/4 tsp. black pepper
1/4 tsp. cayenne red pepper
4 Tbsp. Garlic Olive Oil
1 medium yellow onion, coarsely chopped
1 medium sweet greet pepper, coarsely chopped
1 can (14.5 oz.) low sodium tomatoes, chopped, with their juice
4 c. chicken stock or low-sodium chicken broth
2 c. water
1/2 c. long-grain rice
1 Tbsp. fresh basil, chopped
6 medium sized carrots, peeled and sliced 1/2 inch thick
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes (also can use turkey)
2 c. fresh green beans, diced
1/2 c. black olives, chopped
1/4 tsp. black pepper
1/4 tsp. cayenne red pepper
In a stockpot or 5 quart Dutch oven, heat the Garlic Oil over moderate heat. Sauté the onion and green pepper stirring occasionally 5 minutes, or until vegetables are soft. Stir in the tomatoes with their juice, chicken stock, water, rice, and basil. Bring to a boil then reduce heat to a gentle simmer. Cover and cook 10 minutes. Add the carrots and cook 5 minutes longer. Add the chicken, green beans, and olives and cook, uncovered, for 5 min or until the chicken is just cooked through. Stir in the black and red pepper.
