Ingredients
  • 1  6.2 ounce package 
    quick-cooking long grain and wild rice mix
  • 2  14  ounce can 
    reduced-sodium chicken broth
  • 1   tablespoon 
    snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 4   
    cloves garlic, minced
  • 4   cups 
    chopped tomatoes
  • 1  9  ounce package 
    frozen chopped cooked chicken breast
  • 1   cup 
    finely chopped zucchini
  • 1/4  teaspoon 
    freshly ground black pepper
  • 1   tablespoon 
    Madeira wine or dry sherry (optional)
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: cal. (kcal) 236, Fat, total (g) 5, chol. (mg) 38, sat. fat (g) 1, carb. (g) 31, fiber (g) 2, pro. (g) 18, sodium (mg) 440, Percent Daily Values are based on a 2,000 calorie diet
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