(Ingredients:
- 1 cup long grain rice, uncooked
- 1 1/2 cup chopped onions
- 1 cup dry white wine or unsweetened apple juice
- 1 teaspoon dried leaf thyme, crumbled, or 1 tablespoon fresh chopped thyme leaves
- 1/4 teaspoon black pepper
- 3 to 3 1/2 cups chicken broth
- 1 to 1 1/2 pounds boneless chicken breast halves or tenders, skin removed, cut into 2-inch pieces
- 10 ounces frozen green peas, rinsed under cool water to break up
- 3 tablespoons fresh chopped parsley
Preparation:
Stir in chicken, peas and remaining 1 cup chicken broth. Cover and cook 5 minutes. Stir in some or all of remaining 1/2 cup broth if needed to keep rice from sticking. Cover and cook about 5 minutes or until liquid has evaporated. Rice should be tender and chicken no longer pink in center; remove from heat. Remove from heat and stir in chopped parsley. Serves 4.
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