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Yield: Makes 6 servings
• 2 tablespoons olive oil
• 4 chicken breasts, cubed
• 1 large leek, chopped white and pale green parts
• 1 cup uncooked rice
• 6 cups chicken broth
• 1 pound brie cheese, diced
• 1/2 cup heavy cream
In Dutch oven or large saucepan, heat oil over medium-high heat.
Add chicken and brown 5 to 7 minutes; remove from pan.
Add leeks; cook 2 minutes. Add rice; cook 1 minute.
Stir in broth; bring to a boil. Simmer 10 minutes, stirring frequently.
Add chicken; cook 5 minutes. Add brie; stir to melt.
Add cream; heat through.
Total Fat 29g
Total Carbohydrate 21g
Dietary Fiber 1g
USA Rice Federation (www.usarice.com)
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