• 1 Tbs. vegetable oil
• 4 4 oz. boneless, skinless chicken breast halves
• 1 C. sliced fresh mushrooms
• 3/4 C. long-grain white rice
• 3/4 C. chopped onion
• 1 clove garlic, finely chopped
• 2 C. water
• 2 cubes Maggi Chicken Flavor Bouillon Cubes
• 1/2 tsp. Italian herb seasoning
• 1/8 tsp. ground saffron or turmeric
• 1 1/2 C. loose-packed frozen peas
• 1/4 C. sliced roasted red bell pepper or pimiento

Heat oil in large skillet. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet. Add mushrooms, rice, onion and garlic to skillet; cook, stirring occasionally, until rice is golden brown. Combine water and bouillon in liquid measuring C.; stir into rice mixture. Add herb seasoning and saffron. Bring to a boil; reduce heat to medium. Cover; cook for 20-25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast. Cover with foil; freeze for up to 4 months. Preheat oven to 350 degrees. Bake for 1 hour or until heated through. Or, cover with plastic wrap and microwave on medium-high power, rearranging once. Microwave 8-10 minutes for 1 casserole and 13-16 minutes for 2 casseroles. Sprinkle with Parmesan cheese, if desired, just before serving.

Yield: 4 servings

From: MAGGI Bouillon