LEMON CHICKEN AND RICE WITH ARTICHOKES

Lemon Chicken and Rice With Artichokes image

I love artichokes and lemon together. I prefer long cooking rice over instant, but using it here speeds things up. This recipe is from Cooking Light.

Provided by Vino Girl

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast, cut into 1/2 inch strips
2 1/4 cups onions, chopped
1 cup red bell pepper, chopped
2 cups instant rice, uncooked
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) can reduced-sodium chicken broth
1 (14 ounce) can artichoke hearts, drained (cut into quarters if they don't come that way)
2 tablespoons parmesan cheese or 2 tablespoons romano cheese
cooking spray

Steps:

Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
Add chicken, onion, and bell pepper and saute 5 minutes.
Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
Cover and reduce heat; simmer for 15 minutes or until rice is tender.
Stir in artichokes and cook for another minute until thoroughly heated.
Sprinkle with cheese.

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