This is about as simple as you can get. Delicious comfort food and the leftovers actually taste ok when microwaved. It has endless possibilities for making it your own - personally, I like to add peas or asparagus instead of the basil.
Ingredients
- 2 tablespoons butter
- 2 1/2 cups chicken broth
- 1 cup uncooked Arborio rice (short-grain)
- 1/2 small onion, diced
- 1/2 teaspoon salt
- 2 cups chopped deli-roasted chicken
- 1 (8-oz.) pkg fresh mozzarella cheese, cut into 1/2" cubes (I use the micro-pearl sized and skip the cutting)
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup shredded fresh basil
Preparation
1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.
2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.
Inspired by Lori Megdall, Mundelein, Illinois, Southern Living, MARCH 2010
I'm making this tonight and am feeling inspired to roast the tomatoes before adding.
ReplyDeleteToss tomatoes with 3T olive oil. Sprinkle with salt and bake on a baking sheet at 350 until shriveled, but not dried out - about 25 minutes.