Nutty Chicken & Rice Stew
Servings 6 people
Calories 294kcal
Ingredients
- 1 cup brown and wild rice blend such as RiceSelect Royal Blend
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cracked black pepper
- 3 cups low-sodium chicken broth gluten free
- 1 dried bay leaf
- 1½ cups roasted, shredded chicken thighs
- ¾ teaspoon salt, divided
- ⅓ cup slivered almonds, toasted reserve a few for garnish
- 1 cup unsweetened coconut milk
Instructions
- Prepare rice blend according to package directions; omit any salt or butter. Set aside.
- Meanwhile, in a large pot, heat olive oil over medium heat. Add carrots, celery, bell pepper, onion and garlic; sauté 5–7 minutes. Add oregano, thyme and pepper. Stir, and cook vegetables 1–2 minutes more or until softened.
- Add chicken broth, bay leaf, roasted chicken and ¼ teaspoon salt. Increase heat and simmer 10 minutes.
- Reduce heat to low and add cooked rice, almonds and coconut milk. Stir in remaining ½ teaspoon salt and cook 1–2 minutes more. Remove bay leaf. Garnish servings with reserved toasted almonds.
Notes
[ultimate-nutrition-label id="" align=""]
PER SERVING (1 cup): 294 cal, 18g fat (5g mono, 3g poly, 10g sat), 26mg chol, 277mg sodium, 19g carb (4g fiber, 5g sugars), 15g protein
Nutrition
Calories: 294kcal | Carbohydrates: 19g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 277mg | Fiber: 4g | Sugar: 5g