Italian Chicken and Rice

Ingredients

• 1 lb (500 g) boneless skinless chicken breasts
• 2 tbsp (30 mL) butter
• 1 onion, finely chopped
• 1 cup (250 mL) short-grain rice
• 1 clove garlic, minced
• 1 1/4 cups (300 mL) chicken broth, double strength
• 2 cups (500 mL) green beans cut into 1" (2.5 cm) lengths
• 1/2 cup (125 mL) diced red pepper
• 1 tsp (5 mL) grated lemon peel
• 1 1/2 cups (375 mL) milk
• 1/2 cup (125 mL) grated Canadian Parmesan cheese
• Salt and pepper, to taste

Preparation

1. Cut chicken into 1" (2.5 cm) cubes. In a large fry pan, melt butter. Add chicken and cook over medium heat until lightly browned. Add onion, rice and garlic; cook and stir for 4 minutes.
2. Gradually add broth in small amounts, stirring frequently. (Allow broth to be absorbed by rice before adding more.)
3. Add green beans, red pepper and lemon peel to chicken and rice mixture. Stir in milk. Cover and simmer for 10 minutes. Stir in Canadian Parmesan cheese, season to taste and serve immediately.