1
box (6 oz) original long-grain and wild rice mix
1
container (8 oz) sour cream
1/4
teaspoon salt
1/4
teaspoon pepper
3
to 4 tablespoons chopped fresh parsley
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Steps
1
In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil in batches 5 minutes, stirring frequently, until no longer pink in center. Remove from skillet; cover to keep warm.
2
In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until softened. Add mushrooms; cook 5 minutes or until light golden brown. Add broth, scraping bottom of skillet to loosen browned particles.
3
Stir in rice mix with seasoning packet until blended. Heat to boiling; reduce heat to low. Cover; simmer 25 minutes or until rice is tender. Stir in chicken. Cook just until chicken is thoroughly heated. Remove from heat; stir in sour cream, salt and pepper. Sprinkle with parsley.
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For added color, stir in 1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain, after rice has cooked.
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