Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large saucepan over medium-high heat, heat 1 tbsp oil. saute chicken until browned, stirring often. remove from saucepan; set aside. reduce heat to medium. in same saucepan heat remaining oil. saute onion, carrot and rice until rice is browned, stirring constantly. stir in soup, broth and water. bring to boil. reduce heat to low. cover, simmer 15 minutes , stirring occasionally. add peas. return chicken to saucepan. cover, simmer 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.

Target recipe: in a medium size saucepan, place the chicken broth and saffron. bring to a boil, remove from heat and set aside. in another saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes. add the rice; cook and stir until golden. add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed. after last cup of stock has been added, cover the saucepan and allow to simmer stirring frequently until rice is creamy and stock has been absorbed. adjust the seasoning to suit your personal taste, add parsley and stir well. top with grated cheese and serve.