Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 0

On hectic days, nothing beats a one-pot entrée. Artichoke hearts and black olives jazz up this rice-based dish. All you need is a simple salad to complete the meal.

Recipe by Cooking Light December 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove from pan; keep warm.

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  • Recoat pan with cooking spray. Add sausage; sauté 5 minutes or until browned. Add mushrooms, 2 cups onion, and garlic; sauté 3 minutes. Add broth and rice, omitting seasoning packets; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

  • Stir in chicken, green onions, artichokes, and olives. Cook 3 minutes or until thoroughly heated.

Nutrition Facts

340 calories; calories from fat 9%; fat 3.3g; saturated fat 0.7g; mono fat 1.4g; poly fat 0.8g; protein 27.7g; carbohydrates 48.4g; fiber 4.6g; cholesterol 51mg; iron 2.7mg; sodium 895mg; calcium 57mg.
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