Ingredients

1. one teaspoon extra-virgin olive oil
2. one smaller onion, sliced
3. 2 leeks (white portion only), thinly sliced
4. three garlic cloves, minced
5. one pound boneless, skinless rooster breast, slice into strips
6. 2 substantial tomatoes, chopped
7. one red pepper, sliced
8. 2/three cup brown rice
9. one teaspoon tarragon, or to flavor
10. 2 cups unwanted fat-cost-free, unsalted rooster broth
11. one cup frozen peas
12. one/four cup chopped fresh new parsley
13. one lemon, slice into four wedges

Instructions

In a substantial, nonstick frying pan, heat the olive oil above medium heat. Incorporate the onion, leeks, garlic and rooster. Saute until the veggies are translucent and rooster is a bit browned, about 5 minutes.

Incorporate the tomatoes and red pepper and continue on to saute an additional 5 minutes. Incorporate rice, tarragon and broth and combine properly. Carry to a boil.

Lower heat, cover and simmer about ten minutes. Stir in peas and continue on to simmer uncovered until broth is absorbed and the rice is tender, 45 to 60 minutes.

To serve, divide amongst four individual plates. Garnish every single with one tablespoon parsley and one lemon wedge.