Chicken Rice Casserole with Veggies

Chicken Rice Casserole with Veggies

Ingredients:

2 boneless skinless chicken breast halves/or boneless chicken thighs
1 tbsp canola oil
1/4 cup red bell pepper (chopped)
1/4 cup green pepper (chopped)
1/4 cup chopped onion
1 garlic cloves (minced)
1cup Minute Brown Rice (uncooked)
1 cup chicken broth
3/4 cups frozen mixed vegetables (thawed)
Sea Salt and Fresh ground pepper to taste
1/4 cup slivered almonds or walnuts (toasted) (personally I don't like them toasted)
1/2 tbsp dried parsley 

Directions:
In a large skillet, brown chicken in oil for 4 minutes on each side or until a meat thermometer reads 170°.
 Remove and keep warm.
 In the same skillet, saute the peppers,  and onion  until tender. 
Add garlic; cook 
1 minute longer. 
Stir in the rice, broth, corn, salt and pepper; bring to a boil.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. 
Top with chicken. Cover and bake at 350° for 20 minutes. 
Uncover; bake 5 minutes longer or until heated through. 
Sprinkle with almonds and parsley. Yield: 6 servings.

I found this recipe that I almost liked but I changed it up and paired down the ingredients.
To save time go to someplace like Walmart and get a bag of mixed peppers and onions
The bag only costs two dollars and will last forever.
Unless I have a use for more peppers in the next week or so it makes not sense for me to buy one of each color
of pepper. It will only go to waste.
The recipe calls for brown rice but use the rice you like best.
For me that is yellow rice.
Its ok think outside the box and use what you like.
This is an excellent recipe and one I am sure you will enjoy!