3/4 cup chopped onions
1/2 cup chopped celery
2 cups chopped cooked chicken breast
1 cup sliced mushrooms
pinch of dried thyme leaves
1 can reduced-sodium chicken broth, defatted
1/2 cup dry white wine or apple juice
1/2 cup water
1/4 cup minced fresh parsley
1 Tbs minced garlic
1 tsp curry powder
1-1/2 cups uncooked white rice
Lightly coat a Dutch oven with non-stick spray and set it over med-high heat. When the pot is hot, add the onions, celery, chicken, mushrooms and thyme. Saute, stirring frequently, for 5 minutes or until the onions are soft but not browned.
Add the broth, wine or apple juice, water, parsley, garlic and curry powder. Bring to a boil, then stir in the rice.
Reduce the heat to med-low, cover and cook for 20 minutes, or until the liquid is absorbed and the rice is tender.
Per serving: 390 calories, 2.6 g total fat (6% of calories), 0.6 g saturated fat, 43 mg cholesterol, 292 mg sodium
*recipe taken from Prevention's Healthy One-Dish Meals in Minutes