- In a large saucepan, bring broth to a boil; stir in rice. Cover and
- remove from the heat. Let stand for 5 minutes or until liquid is
- absorbed and rice is tender. Fluff with a fork. Serve with chicken
- and sauce.
- Yield: 4 servings.
Nutritional Facts: 1 chicken breast with 3/4 cup rice and 3/4 cup sauce equals 486 calories, 6 g fat (1 g saturated fat), 103 mg cholesterol, 1,132 mg sodium, 59 g carbohydrate, 7 g fiber, 46 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer