Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
4 (1 1/2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add chicken and next 5 ingredients; saute 15 minutes or until chicken is done and onion is tender. Add broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in rice and remaining ingredients; cook 5 minutes or until thoroughly heated.

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Source

Oxmoor House Cooking Light Collection

Nutrition Facts

275 calories; calories from fat 6%; fat 1.7g; saturated fat 0.4g; mono fat 0.4g; poly fat 0.4g; protein 29.5g; carbohydrates 31.1g; cholesterol 66mg; sodium 381mg.
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