- 2/3 cup finely chopped onion
- 1/4 cup sliced fresh mushrooms
- 1-1/4 cups cubed cooked chicken breast
- 2 plum tomatoes, peeled and chopped
- 1/2 cup cooked long grain rice
- 1/2 cup reduced-sodium tomato juice
- 1/2 cup reduced-sodium chicken broth
- 1/3 cup frozen peas
- 1 tablespoon chopped pimientos
- 1/8 teaspoon dried tarragon
- 1/8 teaspoon dried savory
- Pinch pepper
- In a skillet coated with cooking spray, saute onion and mushrooms for 4 minutes or until tender. Place in an ungreased 1-qt. baking dish. Stir in the remaining ingredients. Cover and bake at 375° for 15-20 minutes or until liquid is absorbed. Yield: 2 servings.
Originally published as Spanish Chicken and Rice in Quick Cooking May/June 1998, p43
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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