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
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 instant rice
- 1/2 cup chopped walnuts
Reviews
I really enjoyed this. The only changes I made were to season the chicken when sauteing and using chicken broth instead of water. This is a keeper!
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.
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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.
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.
Excellent
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