Ingredients
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1 tablespoon olive oil
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1 cup onion, coarsely chopped
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3/4 cup green pepper, cored, seeded, and coarsely chopped
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2 garlic cloves, minced
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4 cups low sodium chicken broth
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2 cups water
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1/2 cup long-grain white rice
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1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled
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4 1/2 cups carrots, peeled and sliced 1/2 in thick
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1/2 cup black olives, chopped
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1/4 teaspoon black pepper
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1 lb boneless skinless chicken breast, s cut into 3/4 in cubes
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1 (10 ounce) packed frozen green beans
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1 (14 1/2 ounce) can low-sodium tomatoes, chopped, with their juice
Instructions
- In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
- Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
- Add carrots and cook about 5 minutes.
- Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.