Basil Chicken n’ Rice with Frico

Basil Chicken n’ Rice with Frico
2 cups diced cooked chicken
1 can (28 oz) canned whole or sliced tomatoes
1 cup chicken broth
1-2 tablespoons chopped fresh basil (approx 1 tsp dried leaves)
1 cup uncooked long grain white rice
1 cup finely shredded cheese (see notes)
1 teaspoon flour
Fresh basil leaves, garnish
Fresh chopped tomato, garnish

If needed, season and pan-fry or grill chicken. Dice cooked chicken.

Drain approximately 1 1/3- 1 1/2 cups juice from tomatoes. Set tomatoes aside.

Add enough chicken broth to tomato juice to make 2 cups. Place tomato juice and chopped basil in medium saucepan; bring to a boil. Add rice, stir, bring to a boil, cover, reduce heat to simmer and cook for 20-25 minutes or until moisture is absorbed and rice is tender.

While rice is cooking prepare Frico: Combine cheeses and flour; toss to mix. Heat a non-stick griddle or skillet to medium heat. Sprinkle 2-3 tablespoons cheese in a thin layer on hot griddle, creating a 4 inch circle (if cheese is too thick the result will be chewy, not crisp as desired). Cook Frico 2-3 minutes or until cheese is melted and cracker is crisp enough to turn. Turn and cook opposite side until lightly brown and crisp. Place Frico on paper towel to absorb oil. (Note, while Frico is warm it may be draped over bowls, glasses, or cones to create fun dish shapes.)

Stir reserved tomatoes and cooked chicken together and heat through. Gently stir chicken into cooked rice; place in serving bowl. Garnish with Frico, fresh basil and chopped fresh tomato.

Alternate serving method: spoon rice into serving dish, creating an indent in center; spoon chicken and tomatoes into center of rice, garnish with fresh snipped basil and chopped tomatoes.


* Frico’s are delightful, lacy cheesy crackers; add them to the top of Basil Chicken and Rice for a fun and easy supper. This recipe is a great use for stored rice. Serves 5

Cheese: try a combination of Asiago, Parmesan, Swiss, Cheddar – or other hard cheeses of your choice. The moister the cheese the longer the cooking time will be. (Nutrition analysis was calculated using 1/3 cup regular cheddar, 1/3 cup reduced fat cheddar, and 1/4 cup parmesan.)

Try brown rice (for more nutrition) or instant rice (for greater speed) – use drained tomato juice and chicken broth for cooking liquid and follow package directions for cooking.

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