Serves: 6
Total Calories: 816

2 tablespoons olive or vegetable oil
1 small onion, finely chopped (1/4 cup)
1/2 pound boneless skinless chicken breast half, cut into 1 inch pieces
1 cup uncooked Arborio rice
6 cups chicken broth
1/4 cup chopped fresh mint leaves
3 tablespoons chopped fresh parsley
1 (10-ounce) bag frozen green peas
freshly grated Parmesan cheese

Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently, until chicken is no longer pink in center.
Stir in rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.
Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.

1 Serving: Calories 280 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 25mg Sodium 1110mg Carbohydrate 36g (Dietary Fiber 3g) Protein 19g
% Daily Value: Vitamin A 4% Vitamin C 6% Calcium 4% Iron 16%
Diet Exchanges: 2 Starch, 2 Lean Meat, 1 Vegetable

Betty's Tip
Arborio is an Italian rice that, like pasta, is cooked until al dente, meaning "to the tooth."

Nutritional Facts:

Serves: 6
Total Calories: 816
Calories from Fat: 95

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Buffalo Chicken Chili
Chicken Cordon Blue Chowder
Chicken Noodle Soup
Chicken and Root Vegetable Soup
Chicken-Cheese Chowder
Italian Chicken and Bean Soup
Italian Chicken-Lentil Soup
Lemony Chicken-Lentil Soup
Southwest Chicken and Chili Stew
Spring Arborio Rice and Chicken Soup
Summertime Chicken Gazpacho
Turkey-Corn Chowder
Tuscan Tomato Soup
White Bean Chili