1 c. UNCLE BEN'S® ORIGINAL CONVERTED® Brand Rice 3 boneless skinless chicken breasts cut into 1-1/2-in. cubes 2 red bell peppers cut into 1-1/2-in. squares 1/2 red onion (divided) 12 small button mushrooms 3 tsp. salt 2 tsp. black pepper (divided) 1/4 c. olive oil 1 lemon juice and zest (divide) 2 tsp. fresh rosemary chopped (divided) 2 tsp. fresh thyme chopped (divided) 2 tsp. fresh basil chopped (divided) 2-1/4 c. chicken broth 1 Tbsp. butter 8 wooden skewers (soaked in water)
What to do:
1. Mix cubed chicken, red bell pepper, onion and mushroom with 2 tsp. salt, 1 tsp. black pepper, olive oil, juice and zest of half of the lemon, and half of the herbs. Let marinate for 10 -15 min. 2. Cook rice in chicken broth (instead of water) with 1 Tbsp. butter according to pkg. instructions. 3. While rice is cooking assemble kabobs as desired and grill on preheated outdoor grill until chicken is fully cooked. 4. When rice is finished cooking, add in juice and zest of the other half of lemon and the remaining half of the herbs. Season rice with 1 tsp. salt and 1 tsp. black pepper if desired.
