Servings and Ingredients
|1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth|
|1 ½ c. Hy-Vee apple juice|
|2 (6.2 oz each) boxes fast-cooking long grain and wild rice|
|1 (12 oz) bag frozen Hy-Vee steam quick broccoli|
|3 tbsp. Hy-Vee butter|
|1 medium yellow bell pepper, seeded and chopped|
|½ c. sliced green onions|
|2 cloves garlic, minced|
|1 tsp. lemon zest|
|1 tsp. Hy-Vee dried basil|
|¼ tsp. Hy-Vee ground black pepper|
|1 Hy-Vee rotisserie chicken, skin removed, deboned and chopped|
|¼ c. toasted pine nuts|
- In a large saucepan, combine broth, apple juice and rice. (Discard seasoning packets) Bring to a boil; reduce heat and simmer, covered, for 5 minutes. Remove from heat and set aside 5 to 10 minutes or until liquid is absorbed.
- Meanwhile, cook broccoli in microwave according to package instructions. Set aside.
- In a large skillet, melt butter over medium-high heat. Sauté bell pepper, green onion and garlic until tender, about 3 to 5 minutes. Stir in lemon zest, basil and black pepper. Add rice, broccoli, chicken and pine nuts; heat through.
310 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 35mg
- Sodium: 750mg
- Total Carbohydrates: 36g
- Protein: 14g
Vitamin A 8%
Vitamin C 60%
Hy-Vee Seasons Spring 2012.