** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Add herbs and spices to a large saucepan. Add chicken broth or water with dried chicken bouillon, stir, and bring to a boil. Add rice, and stir several times until broth with rice comes back to a boil. Cover and let simmer for 20 minutes until rice is cooked.
For variation, you can also used this recipe with barley, Bulgar wheat or other grains that have the fluid to grain ratio of 2 cups fluid to 1 cup of grain. You can also substitute beef or vegetable broth for the fluid for a new flavor.
Optional, should you like it spicier:
1 teaspoon of curry powder
1/4 - 1/2 teaspoon of cumin
Optional, for more flavor:
substitute 1/4 - 1/2 cup of Rhine wine for 1/4 - 1/2 cup of the chicken broth or water.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, MSG, Poultry, Rice, Garlic, Celery, Onion allergies.