Chicken and rice stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 whole skinless chicken breasts, 24 oz 1.5 cups white Rice, medium grain 1 tbsp Extra Virgin Olive Oil 1-1/2 cups frozen green beans 1 tbsp garlic powder 2 tbsp onion powder, 1 tsp dried rosemary 8 tsp chicken bouillon granules 16 cups water, divided
Cooking rice by pasta method: Put 8 cups of water in a large pot. Add rice and garlic powder and bring to a boil. Cook approximately 10 minutes, then add green beans. Return to a boil and cook until rice is done. Drain in a colander, set aside.
While rice and beans are cooking, put olive oil in another large pot and heat until is shimmers. Add chicken breasts, sprinkle one tbsp onion powder on breasts. Brown all sides.
Mix chicken bouillon into remaining 8 cups of water. When chicken is browned to your liking, add bouillon to the pot, add remaining onion powder and rosemary. Bring to a boil. Lower heat and simmer until chicken is thoroughly cooked. Remove chicken from pot.
Continue boiling the bouillon to reduce liquid to about 2/3 of volume. Chop chicken into bite-size pieces. When liquid is reduced, return chicken to pot and add rice and beans. Mix thoroughly and cook on medium heat until it is a consistency you like. We like even our soups to be thick, so that's why I call this a stew. It does make a large pot - I will probably be back to adjust the servings later!
Serving Size: Makes 8 servings of 1-1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user LEAKAY59.
While rice and beans are cooking, put olive oil in another large pot and heat until is shimmers. Add chicken breasts, sprinkle one tbsp onion powder on breasts. Brown all sides.
Mix chicken bouillon into remaining 8 cups of water. When chicken is browned to your liking, add bouillon to the pot, add remaining onion powder and rosemary. Bring to a boil. Lower heat and simmer until chicken is thoroughly cooked. Remove chicken from pot.
Continue boiling the bouillon to reduce liquid to about 2/3 of volume. Chop chicken into bite-size pieces. When liquid is reduced, return chicken to pot and add rice and beans. Mix thoroughly and cook on medium heat until it is a consistency you like. We like even our soups to be thick, so that's why I call this a stew. It does make a large pot - I will probably be back to adjust the servings later!
Serving Size: Makes 8 servings of 1-1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user LEAKAY59.
Nutritional Info Amount Per Serving
- Calories: 187.5
- Total Fat: 4.9 g
- Cholesterol: 48.8 mg
- Sodium: 1,020.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.9 g
- Protein: 20.2 g
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