What you'll be getting:

Chicken and Rice

In a large pot, sautee the peppers and onions on high heat for 5 minutes. 

Next, add the rice. 

Place a lid on the pot and transfer to the oven. If you don't have an oven-safe pot, transfer everything to a casserole dish before placing in the oven. 

When the timer goes off, everything will be ready to plate. From start to finish this dinner takes less than 30 minutes. Enjoy! 

Per Serving

200 g chicken and black beans (mixed with a mild salsa- tomatoes, onions, peppers, cumin, garlic, citric acid) 

80 g parboiled brown rice 

80 g onions and peppers (tossed with 1 t avocado oil) 

1/2 c roasted chicken broth

Equipment needed: a pot, casserole dish if pot is not oven safe. 

 

Brown rice takes quite a while to cook which is why I cut the time by parboiling it for you. The chicken is a thigh/breast combination that I boiled in water with some bay leaves and then shredded. 

Preheat the oven to 365. 

After 5 minutes, add the chicken and bean mixture. 

Pour the broth over the rice and stir everything together. 

Set timer for 20 minutes

When 5 minutes remain, remove the lid. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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