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Cook'n with Betty Crocker 
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Spring Arborio Rice and Chicken Soup |
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Serves: 6 Print this Recipeprep: 20 min cook: 30 min 2 tablespoons olive or vegetable oil 1 small onion, finely chopped (1/4 cup) 1 cup cubed cooked chicken 1 cup uncooked Arborio or other short-grain rice 6 cups ready-to-serve chicken broth 1/4 cup chopped fresh mint leaves 3 tablespoons chopped fresh parsley 1 package (10 ounces) frozen green peas Freshly grated parmesan cheese 1. Heat oil in Dutch oven over medium heat. Cook onion in oil, stirring frequently for about 5 minutes, or until onion is translucent. 2. Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used. 3. Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese. wing it! Arborio is an Italian-grown rice and its high starch content gives risotto its creamy texture. Like pasta, it is cooked until al dente, meaning "to the tooth" so it isn't overcooked and soft. 1 SERVING: Calories 280 (Calories from Fat 70); Fat 8g (Saturated 1g); Cholesterol 35mg; Sodium 1130mg; Carbohydrate 36g (Dietary Fiber 3g); Protein 19g * % DAILY VALUE: Vitamin A 8%; Vitamin C 6%; Calcium 6%; Iron 16% * DIET EXCHANGES: 2 Starch, 1 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 2 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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