Nutrition per serving may change if servings are adjusted.
2 tablespoons dried porcini mushrooms
2 teaspoons olive oil
½ cup chopped onion
½ cup sliced celery
½ cup bite-size strips red or green sweet pepper
1 (14.5 ounce) can reduced-sodium chicken broth
1½ cups instant brown rice
4 medium carrots, cut into matchstick-size strips
2 cups chopped cooked skinless chicken breast (10 ounces)
1 (14 ounce) can artichoke hearts, drained and halved
1 teaspoon poultry seasoning
½ teaspoon garlic-and-herb salt-free seasoning blend
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
Place mushrooms in a small bowl; add enough boiling water to cover. Let stand for 5 minutes. Drain well; snip mushrooms and set aside.
In a very large skillet, heat oil over medium heat. Add onion, celery, and sweet pepper; cook about 4 minutes or until tender, stirring occasionally.
Add broth and mushrooms to skillet. Bring to boiling. Stir in uncooked rice. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in carrots. Cook, covered, for 5 minutes more. Stir in chicken, artichokes, seasoning blend, garlic powder, salt, and black pepper. Heat through.