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Ingredients

• 2 teaspoons olive oil
• 1 cup coarsely chopped onion
• 1 cup uncooked long-grain brown rice
• 1 cup water
• 1 (10 1/2-ounce) can low-salt chicken broth
• 2 cups coarsely chopped plum tomato
• 1 3/4 cups cubed ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh oregano
• 1/4 cup coarsely chopped ripe olives
• 2 tablespoons white balsamic vinegar
• 1/4 teaspoon salt
• 1 (19-ounce) can chickpeas (garbanzo beans), drained
• 2 garlic cloves, minced

Description

MyRecipes