Vegetable Medley Stew
Perfect after an afternoon of raking leaves!
Ingredients
- 3 Boneless, skinless chicken breasts
- 1 Onion coarsely chopped
- 2 Cups Water
- 2 15 oz Cans stewed tomatoes
- 2 or 3 Carrots sliced
- 1 Green pepper coarsely chopped
- 2 Potatoes diced
- 1/2 Tsp Pepper
- 1 Tsp Rosemary
- 1 Tsp Italian seasonings
- 4 Cloves garlic crushed
- 4 Cups Rice, cooked
Instructions
- In a large stockpot simmer chicken and onion in water for 25 minutes or until juices run clear when chicken is pierced
- Remove chicken from stockpot and set aside
- To broth, add tomatoes, carrots, green pepper, potatoes, pepper, rosemary, Italian seasoning and garlic
- Simmer vegetables while cutting chicken breasts into bite-size pieces; add to stew.
- Continue to cook on low for an additional 30 minutes or until carrots and potatoes are tender
- Add rice and let simmer 10 minutes longer.