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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Prep: 19 minutes; Cook: 37 minutes Ingredients:
2 teaspoons olive oil |
1 cup chopped onion (1 medium) |
3 garlic cloves, minced |
6 cups coarsely chopped packed escarole (about 5 ounces) |
1/2 cup dry white wine or fat-free, less-sodium chicken broth |
6 cups fat-free, less-sodium chicken broth |
2 cups chopped roasted skinless, boneless chicken breast |
1/2 cup uncooked long-grain rice |
1 teaspoon fresh thyme leaves |
1/4 teaspoon salt |
1 bay leaf |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add onion and garlic; sauté 7 minutes or until tender and lightly browned. Add escarole; sauté 2 minutes or just until escarole wilts. Add wine; cook 1 minute. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Discard bay leaf before serving.
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