Ingredients
-
1 cup red bell pepper, chopped
-
2 cups instant rice, uncooked
-
1/4 cup lemon juice
-
1/4 teaspoon salt
-
1/4 teaspoon black pepper
-
1 (14 ounce) can reduced-sodium chicken broth
-
1 (14 ounce) can artichoke hearts, drained (cut into quarters if they don't come that way)
-
2 tablespoons parmesan cheese or 2 tablespoons romano cheese
-
cooking spray
-
2 1/4 cups onions, chopped
-
1 lb boneless skinless chicken breast, cut into 1/2 inch strips
Instructions
- Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
- Add chicken, onion, and bell pepper and saute 5 minutes.
- Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
- Cover and reduce heat; simmer for 15 minutes or until rice is tender.
- Stir in artichokes and cook for another minute until thoroughly heated.
- Sprinkle with cheese.