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    April 2009

    Chicken & Rice Medley (4 servings)

     

    • 1 lb. boneless, skinless chicken breasts cut into strips
    • 2 cups water
    • ¾ cup uncooked long grain rice
    • 1 tbsp. plus 1 tsp. chicken bouillon granules (low sodium)  OR 4 chicken-flavor bouillon cubes (low sodium)
    • 1 lb. vegetables (Broccoli, Cauliflower & Carrots) cut up
    • ½ tsp. dried Italian seasoning

     

     

    Spray surface of large nonstick skillet with vegetable cooking spray.  Over medium-high heat, stir-fry chicken until brown.  Add water, rice and bouillon; bring to a boil.  Reduce heat; cover and simmer 15 minutes.  Stir in vegetables and Italian seasoning; simmer covered 10-15 minutes or until rice and vegetables are tender.  Refrigerate leftovers.

     

    Note:  

    Broccoli is usually available in Texas November – April

    Carrots are usually available in Texas December – May & August - December