http://mountainsandmemories.com
Had while staying for the weekend. I added more vegetables and seasonings to make it my own.
Prepare rice according to package directions; set aside.
Heat oil in large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (through mushrooms) and sauté 6 minutes or until onion is tender. Spoon flour lightly into dry measuring cup and level with a knife. Stir flour, tarragon and thyme into onion mixture and cook 1 minute, stirring frequently.
Add 2 cups water, sherry, broth and evaporated milk; bring mixture to boil.. Reduce head and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated. Serves 8
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Serving Size: 1 serving (354g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 258 | ||
Calories from Fat: 40 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 41.6mg | 13 % | |
Sodium 577.8mg | 20 % | |
Potassium 612mg | 16 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 29.6g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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