Here’s a fun, delicious twist on rice pilaf that the entire family will enjoy.
- 1 T. olive oil
- 2 (4-oz.) skinless, boneless chicken breasts
- 1 tsp. paprika
- 1 tsp. pepper
- 1/2 tsp. rosemary
- 1/4 c. cooking sherry
- 1 (6-oz.) package Uncle Ben’s long-grain and wile rice mix
- 1 (15-oz.) can low-sodium chicken broth
- 1/3 c. water
- 1/2 c. orange-flavored, dried cranberries
Heat oil in a large skillet. Add chicken pieces and sprinkle chicken with paprika, pepper and rosemary. Add sherry to skillet and saute chicken for 2 minutes on both sides until lightly browned and tender enough to cut into slices with a cooking spatula. Add rice mix, seasoning package, chicken broth and water. Cook according to package directions on rice mix. Stir cranberries into mixture during the last 5 minutes of preparation. Serves 4.
Nutritional Information Per Serving: Calories: 360; Fat: 7.5g; Protein: 24g; Carbohydrates: 47g; Fiber: 4g; Sodium: 520mg.
Recipes are provided by the Baptist Health Cardiac Rehabilitation Department.