You may also like
Categories:
mushrooms onion garlic parsley chicken broth Arborio rice chicken tenders broccoli florets tomatoes salt ground black pepper Parmesan cheese
Viewed: 26 - Published at: 5 years agoIngredients
- 2 cups sliced mushrooms
- 1/2 cup chopped onion
- 4 garlic cloves, minced
- 1/4 cup finely chopped fresh parsley or 1 tablespoon dried parsley flakes
- 3 -4 tablespoons finley chopped fresh basil or 1 tablespoon dried basil leaves
- 6 cups redcued sodium chicken broth
- 1 1/2 cups uncooked arborio rice or 1 1/2 cups converted rice
- 1 lb chicken tenders, cut into 1/2 inch pieces, cooked
- 2 cups broccoli florets, cooked crisp-tender
- 4 plum tomatoes, seeded, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons grated parmesan cheese
Method
- Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
- Place chicken broth into medium saucepan; bring to a boil over high heat.
- Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.
- Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.
