This dish simple and quick dish provides a great source of protein, grains, and fiber. You can add to this dish a side of salad or vegetables to add more nutrients, and vitamins to the dish.
Ingredients
Oil
- 1 Tablespoon (vegetable, canola, avocado etc.)
Carrots
- 4 large
White-rice
- 1 cup parboiled white rice, dry
Brown-rice
- 1 cup parboiled brown rice, dry
Chicken
- 1 lbs chicken, boneless, skinless (or substitute fish)
Broth
- 4 cups low sodium broth (chicken or vegetable)
Seasoning
- 1 teaspoon (Italian, curry, Adobo without salt, etc.)
Parsley
- ⅓ bunch (optional)
Instructions
Step 1
Cut the carrots into ½ inch rounds.
Step 2
Heat the oil over medium-high heat, uncovered, in a frying pan that has a lid.
Step 3
Add the carrots and cook for 5 minutes (or until soft), stirring frequently.
Step 4
Once the carrots are soft, add the chicken to the frying pan and cook until the chicken is browned. Flip the chicken over.
Step 5
Add the white and brown rice, broth and seasoning to the frying pan and stir. Bring to a boil. Once boiling, turn the heat to medium-low, cover, and cook for 20 minutes.
Step 6
While the chicken and rice cook, chop the parsley and set aside.
Step 7
Once the water is absorbed and the chicken is cooked through, top with parsley and serve.