Recipe: New England Chicken and Rice Stew (serves 2)

NEW ENGLAND CHICKEN AND RICE STEW

1/2 cup uncooked Uncle Ben's Instant Rice (or Minute Rice)
1 tsp. margarine
2 bone-in chicken breast halves (or 2 boneless, skinless chicken breasts)
3/4 tsp. salt
1/4 tsp. ground black pepper
1 1/4 cups chicken broth
4 pearl onions, peeled
1/2 cup sliced carrots
1/2 cup canned diced tomatoes with juice
1/4 cup sliced celery
1/4 cup chopped green bell pepper
1 tsp. minced garlic
1 tsp. dried thyme
1/2 tsp. dried sage
1/4 tsp. ground black pepper
1 bay leaf
Chopped fresh parsley (for garnish)

In a small Dutch oven, melt margarine. Season with salt and pepper and brown chicken until dark golden.

Add chicken broth, pearl onions, carrot, tomatoes, celery, green bell pepper, garlic, thyme, sage, black pepper and bay leaf. Stir well and bring to a boil. Cover and reduce heat, simmering for 20 minutes.

Stir rice into stew and cook for 10 minutes, or until juices run clear when chicken is pierced. Liquid will not be completely absorbed.

To serve, remove bay leaf and ladle stew into rimmed soup bowls. Top with chicken breasts. Sprinkle parsley over chicken to garnish.

Makes 2 servings
Adapted from source: Uncle Ben's