Creamy Chicken and Broccoli Rice
Equipment
- Medium pot with lid
- Spoon for stirring
Ingredients
- 1 ½ cups water
- 1 ½ cups Minute Premium long grain rice
- 1 lb chicken breasts boned and cut into strips
- 2 tbsp oil
- 1 10 3/4 oz. can cream of chicken soup
- ½ can milk about 5.4 oz.
- 2 tbsp Dijon style mustard
- ½ cup cheddar or Swiss cheese grated
- 1 ½ cups broccoli cuts
- 2 tbsp pimento chopped (optional)
Instructions
- Bring the water to a boil in a medium pot.
- Stir in the rice, cover, remove from heat, and let stand for 5 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat.
- Add the chicken strips and cook until lightly browned, stirring occasionally.
- Stir in the cream of chicken soup, milk, Dijon mustard, and grated cheese.
- Add the broccoli cuts and pimento (if using).
- Bring the mixture to a full boil, then reduce the heat and simmer for 2 minutes.
- Pour the chicken and broccoli mixture over the cooked rice and serve.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp Sauvignon Blanc or a light Chardonnay. These wines will complement the creamy sauce and the savory flavors of the chicken and broccoli.Nutritional Information
Calories: 400 kcal | Carbohydrates: 32 g | Protein: 30 g | Fat: 16 g | Fiber: 3 g | Sugar: 4 g
