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      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
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      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
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      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
      • Stuffed Baked Acorn Squash
      • Broiled Salmon with Creamy Lemon-Dill Sauce
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      • Almond-Crusted Salmon
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      • Sheet-Pan Caprese Pizza
      • Skillet Honey-Lemon Chicken Thighs
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      • Whole-Wheat Irish Soda Bread Rolls
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      • Twice Baked Sweet Potatoes
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      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
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      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
      • Carrot Soufflé
      • Shrimp Avocado Salad
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      • Roasted Butternut Squash
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      • Potato-Leek Bisque
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      • Sweet Pea Soup
      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
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      • Carrot Soup with Yogurt
      • Velvety Squash Soup
      • Mushroom Soup with Barley & Thyme
      • Potato Soup
      • Mixed Vegetable & Farro Soup
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      • Roasted Red Pepper & Cheese Spread
      • Avocado-Yogurt Dip
      • Spinach-Artichoke Dip
      • Chili-Lime Peanuts
      • Buttermilk Ranch Dip
      • Creamy Spinach Feta Dip
      • White Bean Dip
      • Garlic-Butter Cauliflower Bites
    • Main Course >
      • Elegant Cheese Souffle
      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
      • Stuffed Baked Acorn Squash
      • Broiled Salmon with Creamy Lemon-Dill Sauce
      • Maple-Mustard Glazed Chicken
      • Almond-Crusted Salmon
      • Mushroom & Spinach Lasagna Alfredo
      • Sheet-Pan Caprese Pizza
      • Skillet Honey-Lemon Chicken Thighs
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      • Twice Baked Sweet Potatoes
      • Sweet Potato Tots
      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
      • Watermelon, Feta & Mint Salad
      • Orzo, Feta & Sundried Tomato Salad
      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
      • Sour Cream-Dill Potato Salad
      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
      • Carrot Soufflé
      • Shrimp Avocado Salad
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      • Roasted Butternut Squash
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Herbed Chicken and Rice

back to Recipe File
photo of completed Herbed Chicken and Rice recipe
Makes 2 servings
Ingredients 
1/2 cup basmati rice, washed and soaked in water for 30 minutes
2 cups low sodium organic chicken stock (hot)
1/2 cup skinless chicken breast, finely diced
1/3 cup shredded carrots
1/3 cup green pepper, finely diced
1/2 cup baby spinach leaves, finely chopped
1/2 tomato, skinned, seeded and chopped
Pinch of salt & fresh ground black pepper
1/4 tsp dried tarragon
​

Nutritional info per serving 
​
Calories:  285
Total fat:  3g
Cholesterol:   34mg
Sodium:   281mg
Total Carbs:   44g
Dietary Fiber:   2g
Protein:   20g
Directions
  1. Rinse rice several times until water runs clear. Place in a bowl with fresh, clear water and soak for 30 minutes and drain.
  2. Place chicken stock in large saucepan and bring to a simmer.
  3. Carefully place rice, diced chicken, shredded carrot and diced green pepper in the hot chicken stock. Cover and cook over very low heat for 30 minutes, stirring occasionally.
  4. Add spinach, tomato, salt, pepper and tarragon and continue cooking for another five minutes. Remove from heat, cool to desired temperature and serve.
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