Sunday, March 22, 2009

Chicken and Rice - With a Twist

I stopped eating chicken for about a year (well, almost 2) - probably because the frozen chicken breasts I was buying didn't have much flavor. I've started buying free-range fresh chicken from Whole Foods now chicken is back on the menu. Now the challenge is coming up with interesting ways to prepare it. This was a delicious meal - lots of flavor, not too much work required, and great for lunch the next day. I used veggies that were leftover from other meals, you can use whatever you have on hand (frozen or fresh).

Southwest Chicken and Yellow Rice with Vegetables

First, prepare yellow rice according to package directions. The type we buy takes about 25 minutes. While it is cooking, prepare the veggies and the chicken.

Second, prepare the vegetables.
1/2 pound fresh asparagus, cut into 1/4 inch pieces
1 red bell pepper, seeded and cut into 1/4 inch pieces
1 portabella mushroom, cut into 1/4 inch pieces
1 tsp. Olive oil

Heat olive oil in a large skillet over medium heat (you will also cook the chicken in this skillet)
Add cut vegetables and cook for about 5-8 minutes, until they are soft
Remove from the skillet and put in a bowl, until the rice is done
When the rice is finished cooking, add vegetables and mix

Third, cook the chicken
1 1b. boneless skinless chicken breast
1 tbsp. ground chili powder
1 tsp. ground cumin
1 tsp. dried cilantro (fresh if you have it)
1 tsp. garlic powder
Olive oil (about 1 tbsp.)

Heat olive oil in the skillet over medium-high heat
Cut chicken into 1 inch pieces
Toss chicken pieces with the herbs and spices
Add to skillet and cook about 3-4 minutes per side

To Serve
Put a serving of rice and vegetable mix in a bowl or on a plate
Put half the chicken on top
Repeat for the second plate

Prep Time: 10 minutes
Cook Time: 25 minutes
1 pot for the rice, 1 large skillet, spoons, cutting board and knives, serving dishes

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