Nutty Chicken & Rice Stew
  • 1cup brown and wild rice blendsuch as RiceSelect Royal Blend
  • 1tablespoon olive oil
  • 1cup chopped carrots
  • 1cup chopped celery
  • 1 red bell pepper, chopped
  • 1small yellow onion, chopped
  • 2cloves garlic, minced
  • 1teaspoon dried oregano
  • 1teaspoon dried thyme
  • ½teaspoon cracked black pepper
  • 3cups low-sodium chicken brothgluten free
  • 1dried bay leaf
  • cups roasted, shredded chicken thighs
  • ¾teaspoon salt, divided
  • cup slivered almonds, toastedreserve a few for garnish
  • 1cup unsweetened coconut milk
  1. Prepare rice blend according to package directions; omit any salt or butter. Set aside.
  2. Meanwhile, in a large pot, heat olive oil over medium heat. Add carrots, celery, bell pepper, onion and garlic; sauté 5–7 minutes. Add oregano, thyme and pepper. Stir, and cook vegetables 1–2 minutes more or until softened.
  3. Add chicken broth, bay leaf, roasted chicken and ¼ teaspoon salt. Increase heat and simmer 10 minutes.
  4. Reduce heat to low and add cooked rice, almonds and coconut milk. Stir in remaining ½ teaspoon salt and cook 1–2 minutes more. Remove bay leaf. Garnish servings with reserved toasted almonds.
Recipe Notes
Nutrition Facts
Nutty Chicken & Rice Stew
Amount Per Serving
Calories 294 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 26mg 9%
Sodium 277mg 12%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 5g
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cup): 294 cal, 18g fat (5g mono, 3g poly, 10g sat), 26mg chol, 277mg sodium, 19g carb (4g fiber, 5g sugars), 15g protein