Celebrate Chicken Month and Rice Month!
Chicken with RiceServes: 4 | Serving Size: 1 and 1/2 cupsIngredients:
- 1 cup brown rice, dry
- 2 cups water
- 3/4 cup cooked skinless chicken breast, cubed
- 1/2 cup green peas
- 1/4 cup diced bell pepper
- 1/4 cup chopped green onion
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon granulated garlic
- 1/4 teaspoon paprika
Directions:
- Put all ingredients in a large wide pan and bring them to a boil.
- Lower heat to a simmer, then cover the pan and let everything cook until the water is absorbed, about 30 minutes.
- Fluff with a fork and serve hot.
Nutrition Information:
- Serves 4. Each serving contains 237 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 20 mg cholesterol, 25 mg sodium, 41 g carbohydrate, 3 g dietary fiber, 2 g sugar, and 12 g protein.
- Each serving also has 9% DV vitamin A, 18% DV vitamin C, 3% DV calcium, and 11% DV iron.
Chef’s Tips:
- This one-pot meal requires a fair bit of chopping, but cleanup is quick and easy.
- Add spinach or other greens for more color and nutrients. In the picture above, I’ve added sautéed boo choy, broccoli, and carrots.
- This dish is also called arroz con pollo.
- You can make this in a rice cooker too! Simply place all the ingredients into a rice cooker and cook until done, about 30 minutes.
- September is both Rice Month and Chicken Month.