Chicken With Herbed Rice & Vegetables

10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #20648

August 23, 2015

Categories: Rice, Potluck,



"I found the original recipe in the 2002 Taste of Home Quick Cooking Annual Recipes,it was sent to them by Cindy Reams.I didn't have some of the ingredients called for so I used what was on hand. It turned out to be a brand new recipe,so I decided to post it. This recipe is great way to use leftover chicken or even turkey. After completing the recipe,if you think it's too dry add up to 1/2 cup more chicken broth. Due to the amount of salt in some broths, I left the salt out of the recipe. Posted to " ZAZZ " on 8/23/15. " Keep Smiling :)"

Original is 6 servings

Nutritional

  • Serving Size: 1 (149.3 g)
  • Calories 154.1
  • Total Fat - 4.5 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 27.2 mg
  • Sodium - 297.9 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 2.1 g
  • Protein - 4.4 g
  • Calcium - 34.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Over medium heat in a skillet large enough to hold all ingredients, melt butter, add carrots and onions.

Step 2

Cook vegetables until onion is softened.

Step 3

Add chicken,stir until warmed through.

Step 4

Then add rice,broth,and seasonings. Stir well.

Step 5

Add broccoli and bring to a boil.

Step 6

Cover and remove from heat.

Step 7

Let sit for 5 to 10 minutes.

Tips


No special items needed.

1 Reviews

ellie

This is a great way to use up leftovers and is also very adaptable to what is available. I shredded my bag of baby carrots in the food processor (so more than was indicated) and used leftover meat -- pork and chicken - probably under the amount indicated, 1 can of chicken broth and instead of the instant rice used cooked rice (about 1 cup) and I didn't have any broccoli so used frozen kale. This was really pretty, filling and good! It also made lots! Thanks for sharing!

4.0

review by:
(7 Jul 2018)

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