Recipe for Chicken and Rice Casserole with Summer Vegetables 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 tbl Vegetable oil
1 med Onion, chopped
2 x Cloves garlic, minced
1 x Red bell pepper, chopped
1 med Zucchini, chopped
1 lb Chicken breasts without skin, cut in 3" pieces
2 med Tomatoes, chopped
1 cup Brown rice
3 cup Chicken broth, unsalted
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
Instructions:
Instructions: Coat the bottom of a large heavy-bottom saucepan with the vegetable oil.

Add the onion, garlic, red pepper and zucchini to the pan. Cook over low heat, stirring occasionally, until the vegetables are very soft, about 5 minutes. Add the chicken and turn the heat up to medium-high. Stir until the chicken is cooked lightly on all sides. Add the tomatoes, rice, chicken broth and salt. Bring the broth to a boil and then adjust the heat to maintain a slow simmer. Let the casserole simmer until the rice is tender, about 45 minutes. Stir in the pepper and the parsley and serve.

NOTES : Heres another note.

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