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This is a really good recipe...the orange juice adds a really great flavor to the chicken and rice. I used instant brown rice instead of white rice, so I cooked it about 12-15 minutes instead of the 8 minutes stated in the recipe.
Enjoy!
hugs,
peg
SUNSHINE CHICKEN-RICE
1 2/3 cups thinly sliced carrots
2 tbsp. butter
1/4 cup sliced onion
1 1/3 cups orange juice
2/3 cup water
2 tbsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper
1/2 tsp. grated orange rind
1/2 tsp. poultry seasoning
1 1/2 cups cooked chicken
1 1/3 cups uncooked Minute Rice
Saute carrots in butter in large skillet until carrots are almost tender, turning frequently.
Add onion and saute until onion is lightly browned.
Add remaining ingredients except chicken and rice. Bring to a boil. Stir in chicken and Minute Rice, right from the box. Cover; simmer 8 minutes.
Recipe source: Frugal Friends in the Kitchen yahoo group, submitted by Kristin.
PEG’S Note:
I used instant brown rice instead of white rice…I just cooked it a little longer (about 12-15 minutes instead of the 8 minutes stated in the recipe).
Enjoy!
hugs,
peg
SUNSHINE CHICKEN-RICE
1 2/3 cups thinly sliced carrots
2 tbsp. butter
1/4 cup sliced onion
1 1/3 cups orange juice
2/3 cup water
2 tbsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper
1/2 tsp. grated orange rind
1/2 tsp. poultry seasoning
1 1/2 cups cooked chicken
1 1/3 cups uncooked Minute Rice
Saute carrots in butter in large skillet until carrots are almost tender, turning frequently.
Add onion and saute until onion is lightly browned.
Add remaining ingredients except chicken and rice. Bring to a boil. Stir in chicken and Minute Rice, right from the box. Cover; simmer 8 minutes.
Recipe source: Frugal Friends in the Kitchen yahoo group, submitted by Kristin.
PEG’S Note:
I used instant brown rice instead of white rice…I just cooked it a little longer (about 12-15 minutes instead of the 8 minutes stated in the recipe).