Chicken With Herbed Rice & Vegetables
Created by Chef shapeweaver on August 23, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Recipe #20648
Ingredients
- 2 tablespoons butter (or margarine)
- 1 1/3 cups shredded carrots
- 1/3 cup diced yellow onion
- 1 1/2 cups cubed chicken (leftover cooked chicken, cubed or shredded)
- 1 1/2 cups chicken broth
- 1 1/2 cups instant white rice
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon rubbed sage
- 3/4 cup chopped broccoli (leftover)
- 1/2 teaspoon ground black pepper, or to taste (optional)
How to Make
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Step 1: Over medium heat in a skillet large enough to hold all ingredients, melt butter, add carrots and onions.
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Step 2: Cook vegetables until onion is softened.
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Step 3: Add chicken,stir until warmed through.
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Step 4: Then add rice,broth,and seasonings. Stir well.
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Step 5: Add broccoli and bring to a boil.
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Step 6: Cover and remove from heat.
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Step 7: Let sit for 5 to 10 minutes.
Nutritional Facts
- 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