Fresh veggies, roasted chicken, and creamy Knorr(R) rice make this a quick comfort food on a chilly day.



Original recipe yields 14 servings
The ingredient list now reflects the servings specified


  • Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.


Nutrition Facts

225 calories; 9.7 g total fat; 56 mg cholesterol; 320 mg sodium. 11.3 g carbohydrates; 22.2 g protein; Full Nutrition

Reviews (2)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Group of 8 LOVED this recipe. I did not make any changes to the recipe except that I doubled the ingredients. Read More
Rating: 5 stars
This turned out great--my husband loved it for his lunch. I cut the recipe in half but still used a whole can of beans. I added some cumin and cayenne pepper to make it more chili like. I didn't have the veggies called for so I used a bag of frozen Mexican style veggies that included corn broccoli cauliflower and red pepper. Quick and tasty--thanks for the recipe! Read More
Rating: 5 stars
LOVED IT..... Read More