Title: Chicken & rice casserole with summer vegetabl
 Categories: Casseroles, Entrees, Meats
      Yield: 6 Servings
 
 
        1 TB vegetable oil
        1 md onion -- chopped
        2    cloves garlic -- minced
        1    red bell pepper -- chopped
        1 md zucchini -- chopped
        1 lb chicken breasts without skin
  :          cut in 3" pieces
        2 md tomatoes -- chopped
        1 c  brown rice
        3 c  chicken broth -- unsalted
      1/2 ts salt
      1/2 ts freshly ground black pepper
        3 TB parsley -- chopped
  
  Coat the bottom of a large heavy-bottom saucepan with the vegetable
  oil. Add the onion, garlic, red pepper and zucchini to the pan. Cook
  over low heat, stirring occasionally, until the vegetables are very
  soft, about 5 minutes.  Add the chicken and turn the heat up to
  medium-high. Stir until the chicken is cooked lightly on all sides.
  Add the tomatoes, rice, chicken broth and salt.  Bring the broth to a
  boil and then adjust the heat to maintain a slow simmer.  Let the
  casserole simmer until the rice is tender, about 45 minutes. Stir in
  the pepper and the parsley and serve.