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Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 6 1/2 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 1/2 cup uncooked long-grain rice
- 1/3 cup fresh lemon juice
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons torn fresh basil
Details
Servings 4
Preparation
Step 1
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.
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