Chicken & Basmati rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
1.5 tsp olive oil1lb chicken breast1 large carrot1 celery stalk1/4 leek1/3 basmati rice2 tsp thyme1 can diced tomatoes6 cups low sodium chicken stock
Heat olive oil in medium sauce pan. Add chicken and saute until cooked. Transfer chicken to a plate and set it aside to cool.
Add carrot, celery, and leek to saucepan. Saute about 3 minutes, ten stir in brown rice and thyme. Cook 5 minutes longer, stirring occasionally. When chicken is cool, chop into pieces add to saucepan.
Add tomatoes and chicken stock. Bring to boil, then lower heat and simmer 25 to 30 minutes, until rice is cooked. Add salt and pepper to taste, and serve.
Recipe found in woman's health msg, jan 2010 page 120
serving size is 1 oz
Number of Servings: 72.5
Recipe submitted by SparkPeople user TALLTABBY.
Add carrot, celery, and leek to saucepan. Saute about 3 minutes, ten stir in brown rice and thyme. Cook 5 minutes longer, stirring occasionally. When chicken is cool, chop into pieces add to saucepan.
Add tomatoes and chicken stock. Bring to boil, then lower heat and simmer 25 to 30 minutes, until rice is cooked. Add salt and pepper to taste, and serve.
Recipe found in woman's health msg, jan 2010 page 120
serving size is 1 oz
Number of Servings: 72.5
Recipe submitted by SparkPeople user TALLTABBY.
Nutritional Info Amount Per Serving
- Calories: 17.7
- Total Fat: 0.4 g
- Cholesterol: 4.2 mg
- Sodium: 35.0 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.1 g
- Protein: 2.0 g
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