Quick Chicken and Vegetable Saute on Rice Recipe

Name: Quick Chicken and Vegetable Saute on Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup Uncle Ben's converted brand rice; 1 small eggplant; 8 ounces boneless skinless chicken breasts; 4 teaspoons vegetable oil; salt and pepper; 6 large mushrooms, sliced; 1 onion, cut in 8 wedges; 1 (10 ounce) can stewed tomatoes; 1 sweet green pepper, in 3/4-inch squares; ¾ cup chicken stock; 2 garlic cloves, minced; ¼ teaspoon thyme; ¼ teaspoon basil

Servings: persons

¾ cup Uncle Ben's converted brand rice
1 small eggplant
8 ounces boneless skinless chicken breasts
4 teaspoons vegetable oil
salt and pepper
6 large mushrooms, sliced
1 onion, cut in 8 wedges
1 (10 ounce) can stewed tomatoes
1 sweet green pepper, in 3/4-inch squares
¾ cup chicken stock
2 garlic cloves, minced
¼ teaspoon thyme
¼ teaspoon basil

1
Cook rice according to package directions.
2
Cut unpeeled eggplant into 3/4-inch cubes, (you should have about 2 cups) and place in a a colander.
3
Sprinkle lightly with salt and set aside while preparing remaining ingredients.
4
Cut chicken diagonally across the grain in 1/4-inch slices, making slices as wide as possible.
5
In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
6
Add chicken in two batches and cook in a single layer for 3 minutes a side or until cooked through, sprinkling lightly with salt and pepper.
7
Remove to a platter and cover with foil to keep warm.
8
Rinse eggplant and pat dry.
9
Add remaining oil to skillet; cook eggplant mushroom and onion for 3 minutes stirring frequently.
10
Stir in tomatoes, pepper, stock, garlic, thyme, and basil.
11
Simmer uncovered for 20 minutes or until vegetables are tender.
12
Season to taste with salt and pepper.
13
Mound hot cooked rice on 3 warmed dinner plates.
14
Arrange chicken slices on top and spoon vegetable mixture over chicken.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¾ cup Uncle Ben's converted brand rice, 1 small eggplant, 8 ounces boneless skinless chicken breasts, 4 teaspoons vegetable oil, and more.

Yes, Quick Chicken and Vegetable Saute on Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Chicken and Vegetable Saute on Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions