Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil the water in a pot with the chicken bouillon (use 2 teaspoons if you want a stronger, saltier flavor) and rice. cook until rice is soft. while rice is cooking: in a non-stick pan, cook the chicken. you can also add chicken bouillon in with a bit of water, again if you want a stronger and saltier flavor. i recommend a half teaspoon. chop up the chicken into bite size pieces. combine the can of condensed soup with the chicken, pepper, cooked rice, and butter (if using it, it makes for a creamier flavor). if you're using vegetables, use some of the juices from the cooked chicken as well as the butter and saute to desired softness. drain off any excess liquid and mix inches.

Target recipe: in a large saucepan melt butter over medium heat and add chicken. brown on all sides then remove from pan and set aside. add onion and tomato and saute until onion turns translucent. stir in oregano and lemon juice. add rice and stir well to combine and coat all grains of rice. add chicken stock, stir and return chicken to pot. bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed. cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.