Herbed Chicken and Rice Recipe

3.5 4 6
Herbed Chicken and Rice Recipe
Herbed Chicken and Rice Recipe photo by Taste of Home
Publisher Photo

Herbed Chicken and Rice Recipe

Read Reviews
3.5 4 6
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

In a skillet, saute the 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. Sprinkle with walnuts. Yield: 5 servings.
Originally published as Herbed Chicken and Rice in Quick Cooking March/April 2001

Nutritional Facts

1-1/4 cups: 299 calories, 11g fat (2g saturated fat), 31mg cholesterol, 66mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1 tablespoon butter or stick margarine
  • 2 large carrots, shredded
  • 1 small onion, chopped
  • 2 cups water
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon rubbed sage
  • 2 cups instant rice
  • 1/2 cup chopped walnuts
  1. In a skillet, saute the 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. Sprinkle with walnuts. Yield: 5 servings.
Originally published as Herbed Chicken and Rice in Quick Cooking March/April 2001

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Reviews forHerbed Chicken and Rice

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MY REVIEW
bjsilve0 User ID: 172187 274602
Reviewed Sep. 28, 2017

"I made it with 2 large chicken breasts cut in strips, at least 1 lb. but it is tasteless. It has no flavor. Not Just bland."

MY REVIEW
dschultz01 User ID: 1076910 29509
Reviewed Feb. 23, 2012

"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."

MY REVIEW
kaybauerle User ID: 3579731 71705
Reviewed Dec. 20, 2011

"Enjoyed it a lot but thought it was a little bland so we added some soy sauce and it was just what it needed. We all had seconds."

MY REVIEW
ahmom User ID: 3426126 30845
Reviewed Dec. 11, 2011 Edited Nov. 7, 2014

"Excellent"

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