Chicken and Rice with Mushrooms (Cooking Light)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 382.3
- Total Fat: 9.8 g
- Cholesterol: 65.0 mg
- Sodium: 595.4 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 6.7 g
- Protein: 36.0 g
View full nutritional breakdown of Chicken and Rice with Mushrooms (Cooking Light) calories by ingredient
Introduction
Using chicken breast rather than thighs as was in the original recipe. I also didn't have porcini mushrooms so just used a few extra crimini mushrooms. Using chicken breast rather than thighs as was in the original recipe. I also didn't have porcini mushrooms so just used a few extra crimini mushrooms.Number of Servings: 4
Ingredients
-
2 cups water
2 Tablespoons olive oil, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 teaspoon sweet paprika
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black paper, divided
3/4 cup chopped onion
10 ounces crimini mushrooms, sliced
3/4 cup uncooked brown basmati rice
2 cups frozen green peas, thoawed
1 Tablespoon chopped fresh thyme
Directions
1. Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon olive oil to pan; swirl to coat. Sprinkle chicken evenly with paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken mixture to pan; saute for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan.
2. return pan to medium-high heat. Add remaining 1 Tablespoon oil to pan; swirl to coat. Add onion and crimini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; saute 4 minutes or until lightly browned, stirring occasionally. Stir in 2 cups of water and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gentrly for 35 minutes. Stir in the seserved chicken, pease, and thyme. Cover and cook 10 minutes or until rice is tener and chicken is done.
Serving Size: 4 servings; 1 1/2 cups
2. return pan to medium-high heat. Add remaining 1 Tablespoon oil to pan; swirl to coat. Add onion and crimini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; saute 4 minutes or until lightly browned, stirring occasionally. Stir in 2 cups of water and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gentrly for 35 minutes. Stir in the seserved chicken, pease, and thyme. Cover and cook 10 minutes or until rice is tener and chicken is done.
Serving Size: 4 servings; 1 1/2 cups