Chicken Rice Dish Recipe

4.5 2 6
Chicken Rice Dish Recipe
Chicken Rice Dish Recipe photo by Taste of Home
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Chicken Rice Dish Recipe

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4.5 2 6
Publisher Photo
Fresh early-spring asparagus and a hint of lemon dress up this tasty chicken main dish shared by ReBecca Vandiver of Bethany, Oklahoma. TIP: To round out the meal, ReBecca serves with a fresh salad and toasted garlic bread.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups water
  • 2 cups cut fresh asparagus (1-inch diagonal pieces)
  • 1 package (6 ounces) long grain and wild rice mix
  • 1/4 cup reduced-fat butter, divided
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1/4 teaspoon salt
  • 1 medium carrot, shredded
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated lemon peel, optional

Directions

In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until water is absorbed.
Meanwhile, in a large skillet, saute chicken and salt in remaining butter until chicken is no longer pink. Add the carrot, lemon juice, garlic and lemon peel if desired; cook and stir for 1-2 minutes or until carrot is crisp-tender. Stir into rice mixture. Yield: 4 servings.
Originally published as Chicken Rice Dish in Simple & Delicious March/April 2006, p23

Nutritional Facts

1-1/4 cups: 247 calories, 7g fat (4g saturated fat), 54mg cholesterol, 668mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

  • 2 cups water
  • 2 cups cut fresh asparagus (1-inch diagonal pieces)
  • 1 package (6 ounces) long grain and wild rice mix
  • 1/4 cup reduced-fat butter, divided
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1/4 teaspoon salt
  • 1 medium carrot, shredded
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated lemon peel, optional
  1. In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until water is absorbed.
  2. Meanwhile, in a large skillet, saute chicken and salt in remaining butter until chicken is no longer pink. Add the carrot, lemon juice, garlic and lemon peel if desired; cook and stir for 1-2 minutes or until carrot is crisp-tender. Stir into rice mixture. Yield: 4 servings.
Originally published as Chicken Rice Dish in Simple & Delicious March/April 2006, p23

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MY REVIEW
katlaydee3 User ID: 3741999 269837
Reviewed Jul. 23, 2017

"Delicious! The only change I made was to add the asparagus near the end of cooking so it would be more crisp."

MY REVIEW
kgburgess User ID: 2727982 68102
Reviewed May. 1, 2012

"I have made this dish twice already, and I doubled it both times so I could have leftovers for the next night. It's a delicious way to work in asparagus so that it's more appealing to kids. It's very easy to make, and I love the colors in it...it is very visually appealing. The touch of lemon is a nice twist. We liked it very much and will definitely make it again!"

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