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.
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|Serving Size: 1 Serving (1465g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (9%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 636
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