Herbed Tomatoes, Chicken and Rice

Sautéed chicken, fresh garlic, diced tomatoes --- simmered with whole grain brown rice.  Don't forget the mozzarella cheese or fresh cilantro ...

Makes 4 Servings

2 Member Ratings


1/4 cup reduced-fat Italian salad dressing
4 boneless skinless chicken breasts
2 each minced garlic
1 can (28 oz.) diced tomatoes, undrained
1 cup water
2 cups Minute® Brown Rice, uncooked
1 cup reduced fat shredded mozzarella cheese
1 tomato, chopped
2 Tbsps fresh cilantro leaves, chopped


  • HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 minutes on each side or until chicken is browned. Remove from skillet; set aside.
  • ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 minutes. Return chicken to skillet. Sprinkle with cheese; cover.
  • COOK on low heat 5 minutes or until chicken is cooked through (170°). Top with tomato and cilantro.
  • Add 2 teaspoons dried rosemary, crushed or dried thyme with the canned tomatoes.

Consumer Comments & Reviews

Expand +