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Chicken and Rice Skillet Supper




Source of Recipe


Woman's World Magazine






Recipe Introduction


Good use for leftover chicken.





List of Ingredients



• 1 Tablespoon oil
  
• 3 cloves garlic, minced
  
• 1 - 14 1/2 ounce can chicken broth
  
• 1 - 14 1/2 ounce can diced tomatoes, drained
  
• 1 cup uncooked rice
  
• 3 1/2 cups diced cooked chicken
  
• 1 can artichoke hearts, quartered and drained
  
• 1/3 cup drained and chopped pimento stuffed olives
  
• chopped parsley
  






Instructions



1. In large skillet heat oil over medium heat. add garlic cook, stirring until softened, about 1 minute. Stir in 1 can chicken broth and 1 can diced tomatoes, bring to boil. Stir in rice. Reduce heat. Cover, simmer 10 minutes.
   
2. Add chicken, artichokes, and olives. Cover, simmer until rice is tender, about 10 minutes. Sprinkle with chopped fresh parsley before serving.