INGREDIENTS
5
Chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds), skinless boneless
3 cups
Broccoli florets
1 cup
Red bell pepper
3/4 cup
Basmati rice, quick-cooking
1/2 tsp
Black pepper, freshly ground
1/4 tsp
Salt
2 tsp
Olive oil
2 oz
Parmesan cheese
1 1/2 cups
Water