A perfect hearty fall or winter side dish that is savory and satisfying. Lean and gluten-free to boot!
This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Recipe by Brittany L. Chin Jones, MS, RD, LD
- 1 box Uncle Ben’s Long Grain and Wild Rice Original
- 2 tablespoons (29.57 milliliters) olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 8 ounces ground chicken
- ¼ teaspoon black pepper
- 1 cup sliced white mushrooms
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon Worcestershire sauce
- ¼ cup chopped fresh parsley
Prepare rice according to package directions (omit oil or butter) in a small saucepot with a lid. While the rice is cooking, heat a medium frying pan over medium heat. Add the olive oil, onion and garlic and sauté until translucent, about 2-3 minutes. Add the ground chicken and black pepper. Break up clumps of the ground meat with a spatula to create smaller, bite-size pieces. Cook, stirring frequently, until chicken is fully cooked and reaches an internal temperature of 170°F, about 8-10 minutes. Once the chicken is browned and cooked, add the mushrooms, rosemary and Worcestershire sauce. Stir to toss, cover and cook for 2-3 minutes. Remove from heat. In a large serving bowl, add the ground chicken and mushroom mixture, cooked rice and parsley, tossing to mix well. Serve while hot. Serves 4.
Serving Size: 1 cup
CALORIES 290; TOTAL FAT 10g; SAT. FAT 2g; CHOL. 49mg; SODIUM 579mg; CARB. 35g; FIBER 1g; SUGARS 2g; PROTEIN 15g; POTASSIUM 598mg