chicken and green rice

Name: Chicken and Green Rice
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) olive or coconut oil; 2 cup(s) white rice; 4 tablespoon(s) butter or margarine; 3 1/2 cup(s) hot chicken broth; 1 cup(s) minced green onions or scallions; 1 1/2 teaspoon(s) salt; 1 or 2 clove(s) garlic; 1 cup(s) parsley; 1/4 teaspoon(s) black pepper; 1 1/2 cup(s) coarsley chopped fresh spinach (10 oz frozen chopped spinach; drained); 1/2 cup(s) grated parmesan; 1/2 cup(s) asiago cheese; 1/2 cup(s) celery; 2 small boneless chicken breast; cut

(1 RATING)

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Crystal Russell

Paducah, KY

Updated on Feb 2, 2013

This recipe came from a newsletter from Cystic Fibrosis Foundation, so it is meant to be high calorie. I added extra to it, and we loved it! My daughter has CF and I'm always looking for high calorie meals. This meal has more than 400 calories. I know most people look for low calorie meals, but this is a great dish! (And, I typically do not care for spinach, unless I have ranch covering it) I made it into a main dish, rather than a side.

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prep time

cook time

method Stove Top

yield 4-6 serving(s)

Ingredients

2 tablespoons olive or coconut oil
2 cups white rice
4 tablespoons butter or margarine
3 1/2 cups hot chicken broth
1 cup minced green onions or scallions
1 1/2 teaspoons salt
1 or 2 cloves garlic
1 cup parsley
1/4 teaspoon black pepper
1 1/2 cups coarsley chopped fresh spinach (10 oz frozen chopped spinach; drained)
1/2 cup grated parmesan
1/2 cup asiago cheese
1/2 cup celery
2 small boneless chicken breast; cut

How To Make chicken and green rice

Step 1

In a 2 QT saucepan with lid, heat oil and butter.

Step 2

Add the onions, parsley, garlic, and spinach; cover and cook on low heat for 5 minutes. While doing this, I cooked the chicken and seasoned it with basil, garlic powder, oregano, and onion powder. (season to your taste, I chose something that would add to the flavor).
Step 3

Stir in rice and cook until translucent; add celery.
Step 4

Add chicken broth, salt and pepper. Cover and cook over low heat another 20-25 minutes, or until the rice is tender and light. Gently mix in the cheeses saving 2 tablespoons for garnish. Place chicken, and serve.
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