Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Wild Rice and Chicken
Course
Main Course
Cuisine
American
Keyword
Wild Rice and Chicken
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
50
minutes
minutes
Servings
8
1.5 cup
Calories
212
kcal
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 9x13 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.
Nutrition
Calories:
212
kcal
|
Carbohydrates:
29
g
|
Protein:
18
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
519
mg
|
Fiber:
3
g
|
Sugar:
3
g