I whipped up this recipe tonight loosely based on this one. I was looking in the fridge for things I needed to use up, and noted the abundance of green olives, of the cocktail garnish variety, someone left at my Halloween party. I’d never actually put them in any type of recipe before, so I thought I’d try it out.
Verdict: Yummy, even the picky husband liked it
File under: Easy, economical, healthy, feeds an army
2 tablespoons olive oil
1/2 cup chopped onion
2 cans diced tomatoes, drained
1 can chicken broth
1/2 cup of water
2 (4 ounce) cans sliced mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon salt
1/4 teaspoon ground black pepper
1 cup uncooked long-grain white rice
1/4 cup uncooked orzo
1/2 cup sliced green olives
2 skinless, boneless chicken breast halves, diced
- Heat oil in a large skillet over medium heat. Add onion and saute until lightly browned. Stir in tomatoes, chicken broth, water, mushrooms, parsley, salt, pepper, rice, orzo, and olives. Arrange chicken in skillet, cover and bring to a boil.
- Reduce heat to medium low and simmer for 1 hour.