Rev: Lemon Chicken and Rice w/Artichokes-CL J/F 04

[swquilts]

I did 3 searches and never found a review.....

DH actually cooked last night! This was pretty good. Extremely quick and easy for a weeknight dinner. Just needs salt and pepper. The tang of the lemon and the artichoke go together nicely. We would call this a.k.a. skillet slop since we only dirtied one pan. :)

This was all we had to eat since we weren't very hungry. I'd probably make it again and hey, DH took the rest for lunch so it couldn't have been that bad. :cool:

[Kismet]

Thanks for the review! I've marked this one to try, as well.

[rosie_one]

Thanks for reviewing this... I was thinking about having it tonight. I have a wild rice blend though I want to use instead. I'll let you know how it works out.

[cniles]

Sounds great! Guess I have to leave this one for just my DH and I - everytime I try a chicken dish with lemon my sons throw a fit! Unfortunately I love lemon!! :(

[kvieceli]

I made this recipe earlier in the week - excellent dish and heated up well for left overs also! I didn't have lemon - had to leave that ingredient out. Definitely will make again, very easy.

[schuh]

Could anyone be so kind as to post this recipe. I think my subscription ran out as it hasn't appeared in the mail...:(

[Terrytx]

* Exported from MasterCook *

Lemon Chicken and Rice with Artichokes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 pound skinless boneless chicken breast, cut int
1/2-inch strips
2 1/4 cups chopped onion
1 cup chopped red bell pepper
2 cups instant rice
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) can fat-free, less-sodium chicken broth
1 (14 ounce) can quartered artichoke hearts, drained
2 tablespoons grated Romano cheese

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, chopped onion, and red bell pepper; saute 5 minutes. Stir in rice, lemon juice, 1/4 teaspoon salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in artichokes, and cook 1 minute or until thoroughly heated. Sprinkle with cheese.

serving size: 2 cups - 324 cal, 2.8g fat, 35g pro, 40.7g carb, 8.3g fiber, 69mg chol, 3.1mg iron, 773mg sod, 120mg calc.

Source:
"Cooking Light-J/F/04"

[Linda in MO]

How would you do this with Texmati (basmati) rice instead of instant rice?

[schuh]

Thanks for posting.:)

[MrsReber]

How about with wild rice? Do you think it'd go? I've been on a rice kick for some reason. The wild rice is from Zingermans. Claims you only have to cook it for about 20 minutes. I haven't tried that yet.

[helene]

Thanks for your review.

If I try I will change to rice for another kind of rice and let you know the result.

[Ralph]

Had this for dinner tonight. It was yummy. As others suggested, it's pretty much a one dish meal.

We've got lots of different rices in the pantry, but not instant rice (and I didn't want to buy it for just this one dish). So, I substituted medium grain rice. I used 1 1/2 cups of uncooked rice, then an extra cup of chicken broth, and simmered it just as long. It came out fine, only a little more like a risotto than the dish pictured.

[Lynn B]

Ralph,

Thanks for the medium-grain rice info. I don't have instant rice either (I assume that means "Minute Rice"???!) so that was helpful info! That recipe is on the agenda for later this week.

Lynn

[pschambers]

Thanks for the review. I have this on the "to try" list!

Patti

[Angela]

This was surprising good. Not an excellent dish, but a very nice, well balanced flavor, easy to put together! I thought too the rice was more risotto like. It makes a lot, so I froze the remainer, see how that works.

[Lynn B]

Originally posted by Angela
It makes a lot, so I froze the remainer, see how that works.

Angela,

When you thaw it out would you please report back with the "results"?! THANKS! :)

Lynn

[MrsReber]

I tried this with Zingerman's wild rice. I liked it, but DH thought it was a bit too lemon-y. I love lemon so that didn't bother me at all. I might make it again. I love the crunchiness of the wild rice- and it really did cook in 20-25 minutes!

[Angela]

Originally posted by Lynn B


Angela,

When you thaw it out would you please report back with the "results"?! THANKS! :)

Lynn

I will try my hardest to remember to do so.

[Lynn B]

Originally posted by Angela


I will try my hardest to remember to do so.

Thanks, Angela! xoxox! :)

Lynn

[Peggy]

I made this for dinner last night and we gave it a solid 7/10. Not super special but easy to make and tasty. It makes a lot so we will be having leftovers at lunch for several days... this is a good thing!;)

Peggy

[kathy123]

We had this last night for dinner. We have two kids (3 and 1). I thought it was super easy and tasty. A definate repeater.

thanks for the reviews

[Bob]

We had this for dinner tonight. Eh . . . we were underwhelmed. It was not horrible, but it was sort of bland. Neither my nor I think we'll make this again. It just seemed like there are far more interesting ways to prepare chicken and rice.