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Wild Rice and Chicken

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Wild Rice and Chicken

4.5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Wild Rice and Chicken
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8 1.5 cup
Calories: 212kcal

Ingredients

  • 1 pound chicken breast
  • 2 1/2 cup chicken broth, low-sodium
  • 1 medium onion
  • 1 cup chopped celery
  • 3 medium carrot
  • 1 medium bell pepper, green
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon parsley, dried
  • 1/4 tablespoon garlic powder
  • 1/2 teaspoon cumin, ground
  • 1/4 teaspoon ginger root, fresh
  • 1/3 cup wild rice, raw
  • 1 cup brown rice, raw

Instructions

  • Preheat oven to 350 degrees
  • Boil chicken until no longer pink, chop into small chunks. Reserve and strain liquid if not using canned chicken stock.
  • Chop all of your vegetables, setting carrots and pepper aside.
  • Combine all spices into a small bowl.
  • Combine all ingredients, except carrots and peppers, in a 9×13 casserole dish and cover with tin foil.
  • Bake for 45 minutes.
  • Add carrots and peppers and recover baking for another 45 minutes or until rice has absorbed all the liquid and is no longer crunchy.
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Nutrition

Calories: 212kcal | Carbohydrates: 29g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 519mg | Fiber: 3g | Sugar: 3g

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