Mr. Brown’s Chicken and Rice Recipe

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The Great Minnesota Hot Dish Your Cookbook for Classic Comfort Food

  • Yield: 6 Servings


  • 2 tablespoons corn oil
  • 1 cup chopped onion
  • ½ medium-size green bell pepper, chopped
  • 2 cloves garlic, coarsely chopped
  • ¾ cup chopped celery
  • ¼ cup chopped parsley
  • 6 boneless, skinless chicken breast halves, cut into strips
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup long-grain white rice, uncooked
  • 1 (14.5-ounce) can stewed tomatoes, drained and cut up
  • 1½ cups tomato-vegetable juice
  • 1 (4-ounce) can mushroom stems and pieces, drained
  • 1 cup chicken broth
How to Make It
  1. Preheat oven to 375˚F.
  2. Heat oil in a saucepan over medium heat. Add onion, green pepper, garlic, celery, and parsley.
  3. Cook while stirring 1 minute; remove onion mixture to a large bowl, reserving oil in pan.
  4. Season chicken with salt and pepper; add to saucepan, and cook until lightly browned. Remove chicken to bowl with onion mixture.
  5. Add rice to saucepan; stir and cook 2 minutes. Remove rice to bowl with onion mixture and chicken; stir in tomatoes and next 3 ingredients.
  6. Spoon into a lightly greased 11½x7½x1¾-inch glass baking dish.
  7. Cover tightly with aluminum foil. Bake 1 hour. Uncover and bake 10 minutes.

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