This recipe was fast and good. Everyone ate it and enjoyed it. The chicken broth kept the chicken moist and added flavor to the basmati rice. I have never had/worked with basmati, and was pleasently surprised at the aroma and taste that exploded out of the rice. Also I steamed some squash from our garden. Below is the recipe and some quick pictures.
Directions:
1. Stir together 1 c chicken broth and 1 (14 oz) can of diced tomatoes, with juice in a large nonstick saute pan. Bring the mixture to a boil over high heat.
2. Stir in 8 oz boneless skinless chicken breast haves, cut into 1/2 in pieces, 2/3 cup basmati rice, 1 c frozen corn, 1 tsp basil, and pepper to taste. When the liquid returns to a boil, reduce the heat to medium; cover, and cook for about 12 minutesor until the chicken is cooked through and the rice is done.
That's all!
Grade A-
Anna: Cheesing it up
Sarah looking cute while eating her hand.
Emily enjoying every minute
Lucy is having a hard time. :(
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