Chicken, Brown Rice, and Vegetable Skillet
This colorful gluten-free chicken recipe has porcini mushrooms and artichoke hearts so it may seem a little gourmet but is actually easy to make.
Ingredients
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2 tablespoons dried porcini mushrooms
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2 teaspoons olive oil
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1/2 cup chopped onion
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1/2 cup sliced celery
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1/2 cup bite-size strips red or green sweet pepper
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1 14-ounce can reduced-sodium chicken broth
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1 1/2 cups instant brown rice
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4 medium carrots, cut into matchstick-size strips
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2 cups chopped cooked skinless chicken breast (10 ounces)
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1 13 3/4- or 14-ounce can artichoke hearts, drained and halved
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1 teaspoon poultry seasoning
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1/2 teaspoon garlic-and-herb salt-free seasoning blend
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1/4 teaspoon garlic powder
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
Directions
1.
Place mushrooms in a small bowl; add enough boiling water to cover. Let stand for 5 minutes. Drain well; snip mushrooms and set aside.
2.
In a very large skillet, heat oil over medium heat. Add onion, celery, and sweet pepper; cook about 4 minutes or until tender, stirring occasionally.
3.
Add broth and mushrooms to skillet. Bring to boiling. Stir in uncooked rice. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in carrots. Cook, covered, for 5 minutes more. Stir in chicken, artichokes, seasoning blend, garlic powder, salt, and black pepper. Heat through. Makes 5 (1 1/3-cup) servings.
Nutrition information
Calories 290, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 48 mg, Sodium 661 mg, Carbohydrate 39 g, Fiber 6 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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