"If a delicious chicken and rice entrée is what you're looking for, look no further than this mild herb-flavored rice dish with tender asparagus. —Mary Ann Marino, West Pittsburgh, Pennsylvania..."
INGREDIENTS
•
1/2 cup uncooked long grain rice
•
1 teaspoon chicken bouillon granules
•
1-1/2 cups water, divided
•
2 tablespoons minced fresh parsley
•
1 tablespoon lemon juice
•
2 teaspoons olive oil
•
1-1/2 teaspoons dill weed
•
1/8 teaspoon salt
•
9 fresh asparagus spears, cut into 2-inch pieces
•
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes