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Ingredients
  • 1 6.2-ounce package
    quick-cooking long grain and wild rice mix
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  • 2 14-ounce cans
    reduced-sodium chicken broth
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  • 1 tablespoon
    snipped fresh thyme or 1 teaspoon dried thyme, crushed
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  • 4 cloves
    garlic, minced
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  • 4 cups
    chopped tomatoes
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  • 1 9-ounce package
    frozen chopped cooked chicken breast
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  • 1 cup
    finely chopped zucchini
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  • 1/4 teaspoon
    freshly ground black pepper
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  • 1 tablespoon
    Madeira wine or dry sherry (optional)
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Directions
1.
Prepare rice mix according to package directions, except omit the seasoning packet and margarine.
2.
Meanwhile, in a Dutch oven combine broth, dried thyme (if using), and garlic. Bring to boiling. Stir in tomatoes, chicken, zucchini, pepper, and, if using, fresh thyme.
3.
Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in cooked rice and, if desired, Madeira. Heat through. Makes 6 servings.

Nutrition information
Per serving: Calories 236, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 38 mg, Sodium 440 mg, Carbohydrate 31 g, Fiber 2 g, Protein 18 g. Percent Daily Values are based on a 2,000 calorie diet
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