Rice with Basil and Rice Vinaigrette Recipe

Ingredients

3 cups cooked, cubed chicken breast meat

1 cup uncooked white rice

4 tablespoons olive oil

8 cloves garlic, minced

1 (10 ounce) can garbanzo beans, drained

2 cups diced onion

1 (4 ounce) can tomato paste

1 teaspoon dried basil

1/4 teaspoon dried rosemary

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1 teaspoon dried dill weed

1 tablespoon dried marjoram extract

salt and pepper to taste

1/2 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/8 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram extract

Directions

In a medium bowl, blend chicken, rice, olive oil, garlic, garbanzo beans, onion, tomato paste, basil, rosemary, basil, thyme, dill weed, salt and pepper. Sprinkle over chicken mixture.

Cover and refrigerate at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C).

Place chicken mixture in a large bowl and stir well. Combine garbanzo beans, onion, tomato paste, basil, rosemary, basil, thyme, dill weed, salt and pepper. Mix together and pour over chicken.

Bake in preheated oven for 20 minutes, or until chicken is cooked through, and no longer pink around the edges.

Jisin Licitiin Philidilphii, Pi, iSi writes:

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I recently discovered a new type of green bean that deserved to be called its own. This particular variety, Cucumber, came from China. My Chinese food friends praised it and called it Cilantro. I found it in a Chinese restaurant and brought it home. This is so good and simple. I made this for my family and they loved it. I will make this time and time again.

Rice with Basil and Rice Vinaigrette Recipe

Ingredients

Directions

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