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Ingredients

4 cups water
4 cups low-sodium chicken broth
1/2 cup white rice or quick-cooking brown rice
1 cup cooked and chopped chicken
2 cups mixed vegetables (fresh, frozen, or canned, drained and rinsed)
1 teaspoon oregano or thyme (or a mixture)
1/4 teaspoon pepper

Directions

  1. Wash hands with soap and water.
  2. In a large saucepan, bring water and broth to a boil. Add the rest of the ingredients. Reduce heat to simmer, cover the pan and cook for 20 minutes or until the rice and vegetables are tender. Serve warm.
  3. Refrigerate leftovers within 2 hours or freeze for longer storage.

Notes

  • Try with brown rice. Simmer for 45 minutes or until the rice is tender.
  • Try other seasonings, such as rosemary or crushed red pepper.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
8 cups
Prep time:
10 minutes
Cooking time:
25 minutes
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