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Herbed Chicken and Rice

 Herbed Chicken and Rice
Marjoram, thyme, rosemary and sage make this main dish taste like Thanksgiving. Your family will love the crunchy surprise of chopped walnuts. —Cindy Reams, Philipsburg, Pennsylvania
5 ServingsPrep/Total Time: 30 min.

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 Minute® White 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 lean meat,

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Herbed Chicken and Rice (continued)

Nutritional Facts: 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.