Oil (vegetable, canola, avocado etc.) - 1 Tablespoon Carrots - 4 large Parboiled white rice, dry - 1 cup Parboiled brown rice, dry - 1 cup Chicken, boneless, skinless - 1 lbs. (or substitute fish) Low sodium broth (chicken or vegetable) - 4 cups Seasoning (Italian, curry, Adobo without salt, etc.) - 1 teaspoon Parsley - ⅓ bunch (optional)


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.


Nutrition Information