1
tablespoon olive oil
1/4
cup minced onion
1
clove garlic, minced
4
boneless skinless chicken breasts
1
package (about 6 ounces) long grain and wild rice
1-2/3
cups chicken broth
1
cup sliced mushrooms
1/2
cup chopped green bell pepper
1/2
cup chopped red bell pepper
4
slices Swiss cheese
Preparation:
1.
Heat oil in large skillet over medium heat. Add onion and garlic; cook and stir 2 minutes or until onions are soft. Add chicken; cook 5 to 7 minutes until light brown, turning once. Add rice, contents of seasoning packet and broth. Bring to a boil. Cover; simmer 20 minutes or until rice is done.
2.
Stir in mushrooms and bell peppers. Cook, covered, 5 to 8 minutes or until chicken is no longer pink in center.
3.
Place cheese over chicken; remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Season to taste.
