Herbed Tomatoes, Chicken and Rice

Sautéed chicken, fresh garlic, diced tomatoes --- simmered with whole grain brown rice.  Don't forget the mozzarella cheese or fresh cilantro ...

Makes 4 Servings

2 Member Ratings
  • Ingredients
    1/4 cup reduced-fat Italian salad dressing
    4 boneless skinless chicken breasts
    2 each minced garlic
    1 can (28 oz.) diced tomatoes, undrained
    1 cup water
    2 cups Minute® Brown Rice, uncooked
    1 cup reduced fat shredded mozzarella cheese
    1 tomato, chopped
    2 Tbsps fresh cilantro leaves, chopped
  • Directions
    • HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 minutes on each side or until chicken is browned. Remove from skillet; set aside.
    • ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 minutes. Return chicken to skillet. Sprinkle with cheese; cover.
    • COOK on low heat 5 minutes or until chicken is cooked through (170°). Top with tomato and cilantro.
    • Add 2 teaspoons dried rosemary, crushed or dried thyme with the canned tomatoes.
  • Nutritional Info

    *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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  • Consumer Comments & Reviews


    I didn't use the Italian Dressing, instead I tossed in a little Ranch powder when the chicken was cooking. Tasted great!

  • The Riceipe Club