Classic Chicken and Rice

By LindaD

Ingredients

• 1/2 pound boneless, skinless chicken breast tenders
• 1 tsp canola oil
• 1/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 4 cups lower-sodium chicken broth
• 1/2 cup uncooked long-grain white rice
• 1/2 tsp dried rosemary
• 1/2 tsp freshly ground black pepper

Preparation

Step 1

1.Place a grill pan over medium-high heat. Place the chicken breast tenders on the grill pan and cook about 3 minutes on each side, or until they are cooked completely through. Remove the chicken from the pan and cut into ½-inch pieces. Set aside.

2. Heat the canola oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrot, and celery and cook 5 minutes until the vegetables become tender.

3. Pour the chicken broth over the vegetables in the pot, and add the rice, rosemary, and black pepper.