Herbed Chicken and Rice (Original recipe in Quick Cooking)
1 tbsp margarine
1 jumbo carrot, diced fine (about 1 1/2 cups)
1/2 large onion, diced fine
1/4 tsp marjoram
1/4 tsp thyme
1/8 tsp sage
1/8 tsp dried rosemary, crushed
2 cups water
2 cups instant rice
Melt the margarine in a large skillet. Saute the chicken breasts for 3-4 minutes until no longer pink. Add carrots and onion and cook for several minutes until carrots are tender.
Add water and herbs - bring to a boil.
Stir in rice, cover and set aside for 5 minutes. Stir and serve.
(It was good but could have used a little more flavor. Next time I think I will replace 1 cup of the water with 1 cup fat free chicken broth and maybe increase the herbs to give it a little more flavor.)