Rainbow chicken and rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Chicken breasts1/2 bag frozen mixed veggies1 cup chopped green bell pepper1 cup chopped red bell pepper1 cup onion, raw1 cup celery2 cup rice, brown long grain3 oz. lemon juice(or lime)1 tbsp. sage1 tsp. cumin2 tsp. garlic( or more can be used to taste)1 tsp. black pepper
Boil chicken in stock pot (filled halfly with water)with ground garlic, sage, cumin, and black pepper until falling apart and can separate with fork into small pieces.
Separate chicken with fork into small pieces.
Add veggies. You can use any you have available, leaving out items if you don't have them, or adding in ones you do have. Only thing I have found is that it tastes different if you leave out the celery-much better with.
Rice uncooked rice to remove some of the starch. Add to pot and cook until tender. Add lemon juice right before rice is done to give dish a zesty taste.
Serve.
This recipe will yield 8-10 one and a half cup servings.(Can be frozen as well for later portions)
Number of Servings: 8
Recipe submitted by SparkPeople user YCATSTOUCH.
Separate chicken with fork into small pieces.
Add veggies. You can use any you have available, leaving out items if you don't have them, or adding in ones you do have. Only thing I have found is that it tastes different if you leave out the celery-much better with.
Rice uncooked rice to remove some of the starch. Add to pot and cook until tender. Add lemon juice right before rice is done to give dish a zesty taste.
Serve.
This recipe will yield 8-10 one and a half cup servings.(Can be frozen as well for later portions)
Number of Servings: 8
Recipe submitted by SparkPeople user YCATSTOUCH.
Nutritional Info Amount Per Serving
- Calories: 128.9
- Total Fat: 1.2 g
- Cholesterol: 20.4 mg
- Sodium: 48.3 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 3.0 g
- Protein: 10.8 g
Member Reviews
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CD3257168
I used cumin, curry spice, and Tony Chacheres to season. Also cooked the rice separately so it wouldn't get too soggy. Just those little preference changes, and this tasted AMAZING. Thanks! Update: it was so inexpensive & awesome, we made it again the next night so we could have tons of leftovers - 1/4/09
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LLONGTO
We will not be making this recipe again. Yes, I added the celery, knowing it is important, and yes I only added one teaspoon of black pepper instead of the (egads!) 2 tablespoons the recipe recommended, and it was still too much. A black pepper fest, but otherwise LAME, uninteresting, and BLAH. - 3/16/09