This chicken and vegetable dish is topped with rice, making it a complete dinner in a bowl.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Prepare rice according to package directions; set aside and keep warm. Meanwhile, in a large saucepan cook chicken, onion, and garlic in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink.

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  • Add tomatoes, chicken broth, and artichoke hearts. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Add peas and red pepper strips. Cook 3 to 4 minutes more or until heated through.

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  • To serve, divide soup among individual serving bowls. Spoon a mound of the cooked rice in the center of each bowl. Sprinkle with almonds. Makes 4 main-dish servings.

Nutrition Facts

321 calories; 10 g total fat; 2 g saturated fat; 30 mg cholesterol; 1099 mg sodium. 42 g carbohydrates; 4 g fiber; 19 g protein; 206 RE vitamin a; 79 mg vitamin c; 50 mg calcium; 4 mg iron;

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