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Herbed Chicken and Rice Recipe

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A little bit of seasoning makes this entree smell and taste like Thanksgiving. Guests especially like the nice surprise of chopped walnuts. For a even nuttier texture, I sometimes substitute brown rice. Without the chicken, it makes a versatile side dish.—Cindy Reams, Philipsburg, Pennsylvania

This recipe is:

Quick

Diabetic Friendly

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Herbed Chicken and Rice Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

Ingredients

1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 large carrots, shredded
1 small onion, chopped
2 cups hot water
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage
2 cups uncooked instant rice
1/2 cup chopped walnuts

Directions

In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender.
Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Garnish with walnuts. Yield: 5 servings.

Nutritional Facts 1-1/4 cups equals 299 calories, 11 g fat (2 g saturated fat), 31 mg cholesterol, 66 mg sodium, 35 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 1 meat, 1 vegetable, 1 fat.

Originally published as Herbed Chicken and Rice in Quick Cooking March/April 2001

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Herbed Chicken and Rice

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Reviewed on Feb. 23, 2012 by dschultz01

I agree that this dish was bland, but I might make it again and try replacing the water with chicken broth, and I would also increase the chicken to 1 pound. The dish seemed too much like a side dish instead of a main dish.