4 cup cooked brown rice
1 T canola oil
8 oz fresh green beans, halved diagonally
1 lg white onion, thinly sliced
1 lg red pepper, thinly sliced
3/4 cup chicken broth
2 cup shredded cooked chicken
3/4 t cinnamon
1/4 cup fresh parsley, chopped
3 T chopped toasted walnuts
Heat oil in deep skillet on high. Add beans and onions, and cook stirring frequently ~5 minutes or until onions lightly browned. Add peppers and 1/2 t salt and cook 3 minutes until peppers are just tender. Add broth and stir up any brown bits. Stir in chicken, rice, cinnamon and 1/2 t salt. Simmer until no liquid left, ~1 minute. Transfer to platter and sprinkle with parsley and nuts.
This is a really quick after work dinner. I often buy a rotisserie chicken and pull all the meat off and keep it in the fridge. Most of the time, it gets eaten at cold right out of the fridge, but I also can use it for lunch wraps or quick soups. For the cooked rice I used the Minute Rice pre-cooked cups. These are intended to be heated in the microwave, but just a little heating is necessary. These are also great to have on hand for soups.
If you have time a day or two before, you can slice all the vegetables and keep them in airtight containers.
Hubby liked this, although he said he wouldn't want to eat it too often. With the cinnamon smell, he said he kept expecting oatmeal. Really this mix is fairly neutral, and if you wanted to replace the cinnamon with your favorite spice scheme it would work very well. Adobo comes to mind as a good replacement.
