Posted by: Pat T 10-24-99 5:48 PM
Catalan Chicken Chowder
1 (5 oz.) pkg. of saffron-flavored yellow rice mix
8 oz. (1/2 lb.) skinless, boneless chicken breast halves, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tsp. Olive oil
1 (14-1/2 oz.) can diced tomatoes
1 (14-1/2 oz.) can reduced-sodium chicken broth
1/2 of a 14 oz. can artichoke hearts, drained and quartered (about 3/4 cup)
1/2 cup frozen baby sweet peas
1/2 of a 7. 25 oz. jar roasted red sweet peppers, drained an cut into strips
2 Tblsp. slivered almonds, toasted
Prepare rice according to package directions; set aside and keep warm.
Meanwhile, in a large saucepan cook chicken, onion, and garlic in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink.
Add tomatoes, chicken broth, and artichoke hearts; bring to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add peas and red pepper strips.
Cook 3 to 4 minutes or until heated through.
To serve, divide soup among individual serving bowls. Spoon a mound of cooked rice in center of each bowl.
Sprinkle with almonds.
Makes 4 servings.