Recipe: Chili's Guiltless Chicken Platter with Pueblo Rice

CHILI'S GUILTLESS CHICKEN PLATTER WITH PUEBLO RICE
Source: KFMB TV from Chili's Grill & Bar
Servings: 4

Chicken breast, charbroiled & served with rice, corn cobbette and fresh steamed veggies with Parmesan cheese.

FOR THE PUEBLO RICE:
2 Tbsp. oil
2 Tbsp. butter
1 1/2 cups diced onion
1 3/4 cups diced celery
1 1/4 cups diced carrot
1 1/2 tsp. seasoning salt
1 cup pineapple juice
1 1/2 cubes of vegetable stock (base) - dissolved in 1 cup of hot water
3 cups of water
1 cups of diced red and green (mixed) bell peppers
3 cups rice
FOR THE CHICKEN AND VEGETABLES:
4 (6-oz.) chicken breasts
3 1/2 veggies (zucchini, yellow squash, red onions, red & green bell peppers)
1 sprinkle parmesan cheese (on veggies)
4 each corn on the cob
2 3/4 cups pueblo rice (see recipe below)

TO PREPARE PUEBLO RICE:
(makes more than needed for the recipe)
Saute the veggies in the oil and butter until cooked.

Add seasoning salt, pineapple juice, vegetable stock, and water, and bring to a simmer.

Add bell pepper and rice. Bring to a boil, reduce heat, and cook (covered) - approx. 15 minutes.

Remove from heat, and let stand until rice is tender.

TO PREPARE CHICKEN AND VEGETABLES:
Grill chicken breasts approx. 4 1/2 minutes on each side.

Place veggies in the microwave to steam approx. 2 minutes.

Place thawed corn in the microwave to steam approx. 3 minutes.

Arrange chicken, rice, corn on the cob and veggies on a plate, garnish veggies with parmesan cheese.