Chicken With Herbed Rice & Vegetables
"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 :)"
Ingredients
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.