Ingredients:
1 lb cooked boneless chicken breasts, cut into strips
2 1/4 cups chopped onions
1 cup chopped red bell peppers
2 cups instant rice
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) cans chicken broth
1 (14 ounce) cans quartered artichoke hearts, drained
2 tablespoons grated parmesan cheese
Directions:
Heat dutch oven and coat with cooking spray.
Add chicken, onion, and red pepper. Saute 5 minutes.
Stir in rice, lemon juice, salt, black pepper and broth. Bring to a boil.
Cover and reduce heat. Simmer 15 minutes until rice is tender.
Stir in artichokes and cook 1 minute until throughly heated.
Sprinkle with cheese.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.