Creamy Basil-Rosemary Chicken and Rice

Creamy Basil-Rosemary Chicken and Rice

1 Review
From: Diabetic Living Magazine

The secret ingredient is the provides a rich flavor and makes the texture creamier as the onions soften.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon canola oil
  • 1½ cups chopped onions (3 medium)
  • 1 cup thinly sliced celery (2 stalks)
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1 cup instant brown rice
  • 2 cups chopped cooked chicken breast
  • 4 ounces light semi-soft cheese with garlic and fine herbs
  • ¼ cup water
  • 1 clove garlic, minced
  • ¼ cup snipped fresh basil
  • 1 tablespoon snipped fresh rosemary
  • ⅛ teaspoon salt
  • Snipped fresh basil (optional)
  • Snipped fresh rosemary (optional)


  • Prep

  • Ready In

  1. In a medium nonstick skillet, heat oil over medium-low heat. Add onions; cook about 15 minutes or until golden brown. Stir in celery; cook about 4 minutes more or until celery is tender. Stir in broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until liquid is absorbed.
  2. Stir in chicken, cheese, the water, and garlic; heat through, stirring occasionally. Stir in the ¼ cup basil, the 1 tablespoon rosemary, and the salt. If desired, sprinkle with additional basil and/or rosemary.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 294 calories; 10 g fat(5 g sat); 3 g fiber; 21 g carbohydrates; 29 g protein; 29 mcg folate; 80 mg cholesterol; 4 g sugars; 588 IU vitamin A; 6 mg vitamin C; 71 mg calcium; 1 mg iron; 559 mg sodium; 434 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1 starch, 1 vegetables, ½ fat

Reviews 1

November 05, 2018
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By: Toby
First of all it is never fair to rate a recipe if you don’t cook it exactly as written and I didn’t. I substituted cauliflower rice for the quick cooking rice and therefore left out the broth as well. The substitution was great— acted and tasted like rice. Pretty sure my husband didn’t even know he was not eating rice. The drawback was that it lacked a bit of flavor from the broth. I probably would punch up the cheese and maybe moisten it with a touch of milk (again could have been my change that led me to this suggestion). Overall, we enjoyed it and I’d definitely make it again. Reheats well for lunch the next day which is always a big plus.
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