Artichoke Chicken with Rice Beans

A quick meal made from a few cans and jars that will delight anyone who likes artichokes.

INGREDIENTS
2    cups boiling water
1/2 cup Arborio rice
2    tablespoons olive oil
1    small white onion, diced
1    skinless, boneless chicken breast, cut into 1/2 inch cubes
3/4 cups dry white table wine or low sodium chicken broth
1/2 cup roasted red bell peppers, chopped
1    jar (6 oz) marinated artichoke hearts, drained, halved
1    tablespoon dried leaf parsley
1    can(15 oz) white kidney beans (Cannellini), drained

METHOD
Pour the Arborio rice in to the pan of boiling water, stir a bit and set a timer for 7 minutes. When the rice is done, drain and set aside.

Meanwhile, put the olive oil into a large skillet over medium heat and add the chopped onions. Cook for 4 to 5 minutes until the onions are translucent - do not allow them to turn brown or golden. Add the chicken pieces and continue to cook, stirring occasionally, for 5 minutes or until the chicken pieces are browned on all sides.

Add the chicken broth/wine and continue to cook for 3 to 4 minutes. Add the roasted peppers, artichoke hearts, Artichoke dip and the parsley. Stir well to mix the ingredients and add the cooked rice. Stir into the rest of the ingredients and cook for 1 minute. Add the beans, mix them into the dish, and cook until all the ingredients are well heated. Remove from the heat and serve. Add a salad and a vegetable for a hearty meal for two.