By Renee Enna
Maybe it's cheating to call it soup. But when you can be almost immediately gratified with a steaming bowl of comfort, cheating never sounded so good.
Prep: 10 minutes
Cook: 10 minutes
Makes: 2 servings
Notes: Looking for a vegetarian version? Use vegetable broth and swap 1 can of black beans for the chicken.
Ready-to-eat chicken is available in supermarkets, or you can add raw diced chicken and lengthen the cooking time about 10 minutes.
1/2 cup microwaveable brown or long-grain rice
1 tablespoon vegetable oil
3 cloves garlic, minced
1 onion, minced
1 can (15 1/2 ounces) each: low-sodium chicken broth, diced tomatoes
1 to 2 cups cooked chicken, see note
1 cup corn, frozen or canned
1/4 cup white wine
1 tablespoon herbes de Provence or dried herb blend of your choice
1/2 teaspoon red pepper flakes or to taste
Freshly ground pepper
1. Cook the rice in the microwave according to package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat; add the garlic and onion. Cook, stirring, until golden, about 5 minutes.
2. Add the broth, tomatoes, chicken, corn, the rice, wine, herbs, red pepper flakes and pepper to taste. Heat to a boil; lower heat and simmer 5 minutes.
Per serving: 568 calories, 23% of calories from fat, 15 g fat, 3 g saturated fat, 62 mg cholesterol, 78 g carbohydrates, 34 g protein, 411 mg sodium, 7 g fiber.
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