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Chicken and Rice Casserole with Summer Vegetables

1 tb Vegetable oil
1 md Onion; chopped
2 Cloves garlic; minced
1 Red bell pepper; chopped
1 md Zucchini; chopped
1 lb Chicken breasts without skin; cut in 3" pieces
2 md Tomatoes; chopped
1 c Brown rice
3 c Chicken broth; unsalted
1/2 ts Salt
1/2 ts Freshly ground black pepper
3 tb Parsley; chopped


Coat the bottom of a large heavy-bottom saucepan with the vegetable oil. Add the onion, garlic, red pepper and zucchini to the pan. Cook over low heat, stirring occasionally, until the vegetables are very soft, about 5 minutes. Add the chicken and turn the heat up to medium-high. Stir until the chicken is cooked lightly on all sides. Add the tomatoes, rice, chicken broth and salt. Bring the broth to a boil and then adjust the heat to maintain a slow simmer. Let the casserole simmer until the rice is tender, about 45 minutes. Stir in the pepper and the parsley and serve.


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