Rainbow chicken and rice

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3.5 of 5 (10)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Rainbow chicken and rice calories by ingredient

Introduction

Really yummy, healthy and rather cheap to make. My husband and daughter love this recipe. It is a spin off of the traditional chicken and rice. I listed portions for serving of 8(food for 2 days), but you can cut down if needed. Really yummy, healthy and rather cheap to make. My husband and daughter love this recipe. It is a spin off of the traditional chicken and rice. I listed portions for serving of 8(food for 2 days), but you can cut down if needed.

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 8

Ingredients

4 Chicken breasts

1/2 bag frozen mixed veggies

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1 cup onion, raw

1 cup celery

2 cup rice, brown long grain

3 oz. lemon juice(or lime)

1 tbsp. sage

1 tsp. cumin

2 tsp. garlic( or more can be used to taste)

1 tsp. black pepper

Directions

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.