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Ingredients
5 ounces skinned and boned chicken, cut into 1-inch cubes
2 cups water
1 ounce uncooked long-grain rice
¼ cup each diced onion, celery and carrot
1 tbsp freshly squeezed lemon juice
2 packets instant chicken broth and seasoning mix
1 tbsp chopped fresh mint
1/8 tsp white pepper
Method
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In 1-quart microwavable shallow casserole combine all ingredients
except mint and pepper; microwave on High (100%) for 13 minutes,
stirring halfway through cooking, until chicken is cooked through.
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Stir
in mint and pepper.
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MAKES 2 SERVINGS, ABOUT 1½ CUPS EACH.
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