Title: Chicken and rice casserole with summer vegetables
 Categories: Casseroles, Entrees
      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.