Herbed Chicken and Rice

Herbed Chicken and Rice (Original recipe in Quick Cooking)



 

1/2 lb chicken boneless, skinless chicken breasts, sliced into strips
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.)