Rating: 4 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Add sliced whole wheat French bread and mixed salad greens to complete the menu.

Recipe by Cooking Light November 2008


Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

4 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.

  • Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.

Nutrition Facts

281 calories; calories from fat 24%; fat 7.5g; saturated fat 1.9g; mono fat 3.8g; poly fat 1.3g; protein 28.9g; carbohydrates 23g; fiber 4g; cholesterol 62mg; iron 2.8mg; sodium 541mg; calcium 42mg.