Chicken, Rice, and Parmesan Skillet

I'm on the fence with this one.  I think it was pretty easy.  (I wasn't home when D made it).  So "pretty easy" meals always get a plus.  It looks pretty.  But there wasn't a lot of it and it needed more salt (or we could use better parmesan). 

For lunch is was good but again, needed more, and some salt.

Not sure...

Chicken, Rice, and Parmesan Skillet

Yield: Serves 4 (serving size: 1 1/4 cups)

Ingredients
2 teaspoons olive oil

Photo: Brian Woodcock;
Styling: Cindy Barr

5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
1 cup chopped red bell pepper
3/4 cup uncooked quick-cooking basmati rice (such as Uncle Ben's)
1 1/2 cups water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 cups broccoli florets
2 ounces Parmesan cheese, shaved (about 1/2 cup)

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper and rice; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water, black pepper, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add broccoli; cook 5 minutes or until broccoli is crisp-tender and rice is done. Sprinkle with Parmesan.

Nutritional Information
Calories: 412; Fat: 12.4g; Saturated fat: 4.3g; Monounsaturated fat: 4.9g; Polyunsaturated fat: 1.8g; Protein: 37g; Carbohydrate: 40g; Fiber: 3g; Cholesterol: 147mg; Iron: 3mg; Sodium: 506mg; Calcium: 199mg

Cooking Light APRIL 2014

Herbed Basmati Rice

This was very good and flavorful. I really liked the pine nuts. They added a nice crunch.
We had with Mediterranean Stuffed Chicken.

Herbed Basmati Rice

Yield: 6 servings (serving size: 2/3 cup)

1 teaspoon olive oil
Cooking spray
1 cup uncooked basmati rice
1 garlic clove, minced
1 cup water
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup chopped green onions
1/4 cup pine nuts, toasted
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper

Heat olive oil in a medium skillet coated with cooking spray over medium-high heat. Add rice and garlic to pan; sauté 2 minutes or until rice is lightly toasted. Add 1 cup water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.

CALORIES 182 (27% from fat); FAT 5.4g (sat 0.8g,mono 1.8g,poly 2.1g); IRON 1.5mg; CHOLESTEROL 2mg; CALCIUM 37mg; CARBOHYDRATE 31.9g; SODIUM 203mg; PROTEIN 4g; FIBER 1.5g

Cooking Light, SEPTEMBER 2007

How to Cook Basmati Rice

So I don't keep having to try to remember...

Basmati Rice

Place 1Cup of rice in a medium-size heavy saucepan and add 1 3/4 cups water. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice rest (covered) for few minutes before serving.