Lemon Chicken and Rice with Artichokes

Makes 4 servings, approximately 2 cups each

  • 1/2 medium onion, sliced vertically
  • 1 large red bell pepper, coarsely chopped
  • 2 cups instant (5-minute) rice
  • 1/4 cup lemon juice
  • 1-3/4 cups water
  • 1 chicken-flavored bullion cube
  • 1 can artichoke hearts, drained and quartered
  • 1 can Kirkland chunk chicken breast, drained (or 8 ounces chicken breast, cooked and cut into 1 inch chunks)
  • 4 - 6 slices fresh lemon
  • Dashes of salt and pepper
  • 4 Tbs shredded parmesan cheese
  1. Coat a large frypan with non-stick spray and set over medium heat.
  2. Put onion slices and chopped red bell pepper into pan.  Saute till softened about 5 minutes.
  3. Add rice, lemon juice, water and bullion cube.  Stir and cover.  Cook approximately 10 minutes till rice absorbs all liquid and is cooked through.
  4. Remove lid and stir in artichoke hearts, cooked chicken chunks and lemon slices.  Stir and replace lid.  Cook  about 4 minutes more till artichokes and chicken are heated.
  5. Remove from heat and divide amongst 4 plates. 
  6. Season with salt and pepper and garnish with 1 Tbs parmesan shreds.