Add sliced whole wheat French bread and mixed salad greens to complete the menu.
1. Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; saute 3 minutes, stirring occasionally. Stir in butter and mushrooms; saute 3 minutes or until lightly browned. Add remaining 4 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1465g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 636 | ||
Calories from Fat: 55 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 62mg | 19 % | |
Sodium 1568.2mg | 54 % | |
Potassium 1975.6mg | 52 % | |
Total Carbohydrate 113.4g | 33 % | |
Dietary Fiber 18.4g | 74 % | |
Sugars, other 95g | ||
Protein 37.4g | 53 % | |
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: 636
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