Ingredients
1 package (6 ounces) long grain and wild rice mix1/2 pound boneless skinless chicken breasts, cubed1/2 pound sliced fresh mushrooms1-1/4 cups chopped onions1 tablespoon canola oil2 garlic cloves, minced2 cans (14-1/2 ounces each) chicken broth1/2 teaspoon dried tarragon1/4 teaspoon dried thyme1/8 teaspoon pepper2 tablespoons cornstarch1 can (12 ounces) evaporated milk6 tablespoons sliced green onions
Preparation
Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, saute the chicken, mushrooms and onions in oil until chicken is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer.
Add the prepared rice, broth, tarragon, thyme and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.
