Chicken and Rice Stovetop Casserole
Chicken and Rice Stovetop Casserole
1 teaspoon oil
1 onion, chopped
3 (14-ounce) cans canned peeled tomatoes
1 cup white rice
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2 1/2 pounds chicken parts
optional: take off skin for low fat cooking
1 teaspoon oregano
1 pinch salt
1 pinch black pepper
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Saut onion until transparent in oil in bottom of large pot. Add tomatoes and liquid and uncooked rice.
Add chicken. Tomato juice should cover the chicken, if not, add water to just cover. Cook covered on medium
heat, then lower to low heat when it comes to a boil. Then add oregano, salt and pepper. Stir every 15
minutes to make sure rice doesn't stick on the bottom. Cook 40 to 50 minutes (lesser amount for boneless
chicken).
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