Chicken Vegetable Rice

This is a great recipe that is so easy to make and delicious! I love quick and easy recipes that allow me to control the calorie count. I used to make this all the time! It never had veggies and it was loaded down with cheese. I have taken the same recipe and revamped it but I think I made it better! I love cheese but my body and hips do not appreciate it at all.
I can’t wait to make this recipe again because it’s so easy and great and I love that its figure friendly! I highly recommend that you add as many vegetables as possible!

  • 1 box Zatarain’s Yellow Rice Mix
  • 1 can cream of poblano soup
  • 2 stalks celery finely chopped
  • 1 onion chopped
  • 1 cup carrots well chopped
  • 2 cloves garlic minced
  • 1 cup frozen or canned corn
  • 8 ounces cooked chicken breast diced


  1. To a dutch oven add celery, onions, carrots, and garlic cook until the vegetables are tender then add rice mix, corn, and 3-1/2 cups water to the pot. 
  2. Bring to a boil then lower the temperature to medium. 
  3. Cook covered for 25 minutes then add diced chicken, and soup. 
  4. Cook for another 5 minutes or until heated through.

Serves 5

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