1. Prepare rice according to package directions; set aside. 2. Heat oil in a large Dutch oven over medium high heat. Add chopped onion and next four ingredients. Saute for six minutes or until onion is tender. 3. Lightly spoon the flour into a dry measuring cup and level with a knife. Stir the flour, tarragon and thyme into the onion mixture and cook for 1 minute, stirring frequently. 4. Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or until slightly thick. 5. Stir in cooked rice and chicken. Cook for 10 minutes or until thoroughly heated. ---------------------------------------------------------------------------
Nutrition
Ingredients
