Like with most all soups, stews, and chilis, this can also be put together in the slow cooker. I like to make sure that my rice is pretty well cooked first, because on low, it isn’t going to do much more cooking. The ingredients just have time to sit and simmer, marinating together into the most glorious of all flavors. It’s also one of the most warm and inviting scents that you can come home to on a cold winter day, and who doesn’t want that? Check out what they are saying about this recipe over at Recipe Lion:
“It has a variety of flavors and textures that go perfectly together.”
The longer you let this bad boy simmer, the better it’s going to taste. Let the flavors marry all day if you can!
Ingredients
1 (6-ounce) box Uncle Ben’s long-grain and wild rice mix
1 tablespoon olive oil
1 1/2 cup red onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 cloves garlic, chopped
1 (8-ounce) package mushrooms, halved
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 cans fat-free, Swanson less-sodium chicken broth
1 (12-ounce) can fat-free evaporated milk
3 cups roasted skinless chicken, shredded
Instructions
Prepare rice according to package directions; set aside.
Heat a large Dutch oven over medium-high heat. Add chopped onion, carrots, celery, garlic, and mushrooms, and saute for 6 minutes or until onion is tender.
Combine the flour, tarragon, and thyme and stir into the onion mixture. Cook for 1 minute, stirring frequently.
Add water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat; simmer for 20 minutes or until slightly thick.
Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.
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Quick Tip: Save time with canned mushrooms.
Thanks again to Recipe Lion for this warming recipe.