Pepper Chicken and Rice
Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.
Ingredients
- 1-1/2 pounds boneless skinless chicken breasts, thinly sliced
- 1 cup chopped onion
- 1/4 cup canola oil
- 1 cup uncooked long grain white rice
- 1 can (28 ounces) stewed tomatoes
- 1/2 cup soy sauce
- 1 tablespoon chicken bouillon granules
- 3/4 teaspoon salt-free herb and spice seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 medium green peppers, cut into 1-inch pieces
- 1 can (8 ounces) mushroom stems and pieces, drained
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 tablespoons cornstarch
- 2 tablespoons water
Reviews
I dont do tomatoes, but would have tried stewed tomatoes if I had, so I used organic marinara sauce as a substitute. I also use jasmine rice exclusively, so used it in lieu of long grain rice. I did not have chestnuts on hand, nor the salt free herb
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