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Add a photoServings: 4
Ingredients
- 2 Tbsp. Margarine or possibly butter, divided
- 3/4 lb Chicken breasts skinless, boneless cut into cubes
- 1 sm Onion, finely minced about 1/4 c.
- 1 med Carrot Or possibly 1 small red pepper finely minced (about 1/3c)
- 1 c. Regular long-grain rice uncooked
- 1 can (14-1/2 ounce) Chicken Broth Swanson Ready to Serve
- 1 can Cream of Mushroom Soup 10-3/4 oz can
- 1/8 tsp Pepper
- 1/2 c. Frzn peas
Directions
- 1. In 3-qt saucepan over medium-high heat, in 1 Tbsp. warm margarine, cook chicken till browned, stirring often. Remove; set aside.
- 2. In same saucepan, add in remaining margarine. Reduce heat to medium; cook onion, carrot and rice till rice is browned, stirring constantly.
- 3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 min, stirring occasionally.
- 4. Add in peas and reserved chicken.
- Cover; cook 5 min or possibly till chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.
- 5. Serve.
- Makes about 4-1/2cups or possibly 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 100 | 27% |
| Total Fat 11.3g | 14% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 1.06g | |
| Cholesterol 32mg | 11% |
| Sodium 824mg | 34% |
| Potassium 350mg | 10% |
| Total Carbs 47.28g | 13% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.38g | 2% |
| Protein 18.74g | 30% |
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