Chicken Cheddar Rice with Asparagus

Chicken Cheddar Rice with Asparagus
Photo Credit: Peter Papoulakos.
Summary

Who doesn’t love chicken and rice? This recipe will be a family favorite. Plus it sneaks in some non-starchy vegetables!

  • Servings
    4 Servings
  • Serving size
    1 1/4 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/4 cups
  • Amount per serving Calories 260

  • Total Fat 8g
    • Saturated Fat 3.5g
  • Cholesterol 45mg
  • Sodium 460mg
  • Total Carbohydrate 27g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 17g
  • Potassium 570mg
Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • water
    2 cup
  • chicken thigh meat (boneless, skinless, trimmed of fat and cut into bite-size pieces)
    8 oz
  • onion(s) (diced)
    1 1/2 cup
  • uncooked brown rice (preferably parboiled variety)
    1 cup
  • medium garlic cloves (minced)
    4 clove
  • chicken bouillon granules (sodium-free)
    2 tsp
  • thyme leaves (dried)
    1/2 tsp
  • fresh asparagus tips (broken in 2-inch pieces, or frozen French cut green beans, thawed)
    2 cup
  • salt
    1/2 tsp
  • cheddar cheese ((1/2 cup) reduced-fat, shredded sharp)
    2 oz
Directions

Directions

  1. Coat a 3 1/2- to 4-quart slow cooker with cooking spray. Place the water, chicken, onion, rice, garlic, chicken bouillon, and thyme in the slow cooker. Cover and cook on high for 1 1/2 hours or on low for 3 hours.

  2. Turn off the heat. Fluff the rice with a fork. Stir in the asparagus. Cover and let stand 10 minutes. Stir in the salt and sprinkle with the cheese.

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