2008 Woodie Awards
Recipe of the Week
Chicken and Rice
By Sara Post
9/17/07 - Lifestyle
Chicken and Rice
Time: ~30 min
Serves 2 or 3
1 cup brown or white rice
2 cups water
1 tbsp olive oil
1 large onion, peeled and diced
1 clove garlic, minced
1 chicken breast, skinned, boned, and thinly sliced
1 can diced tomatoes
1 tsp fresh basil (or 1 tbsp dried)
Pinch of red pepper
Salt and pepper to taste
Grated Parmesan cheese
1. Place the rice and water in a covered pot and bring to a boil; turn heat to low, make sure the lid is tight, and cook until the water is gone and the rice is done. This should take 15 or 20 minutes; brown rice will take longer. Try not to lift the lid and look until it's been at least 15 minutes - it'll take less time that way.
2.While the rice is cooking, heat the oil in a medium sized frying pan over high heat. Add the onion, and turn the heat down to medium. Sauté the onion in the oil until the onion is soft and a little brown. Add the garlic and sauté briefly - you don't want garlic to burn, it ruins the taste. Pour the onion and garlic into a bowl and set aside. Try to keep as much oil in the pan as possible; you can add a little bit more.
3. Add the chicken and brown it lightly on both sides. Add the can of tomato, stir, and add the onion and garlic along with the basil and red pepper. Heat through, and serve on the rice with salt, pepper, and plenty of grated parmesan!
Note: You can buy a pack of boned and skinned chicken breasts, wrap them individually in plastic and keep them in your freezer - they'll last a long time and you'll always have chicken on hand. You can use it in this recipe without thawing it - just slice it while it's still frozen and cook it just a little bit longer. You can also mix up the spices, or add more.
Time: ~30 min
Serves 2 or 3
1 cup brown or white rice
2 cups water
1 tbsp olive oil
1 large onion, peeled and diced
1 clove garlic, minced
1 chicken breast, skinned, boned, and thinly sliced
1 can diced tomatoes
1 tsp fresh basil (or 1 tbsp dried)
Pinch of red pepper
Salt and pepper to taste
Grated Parmesan cheese
1. Place the rice and water in a covered pot and bring to a boil; turn heat to low, make sure the lid is tight, and cook until the water is gone and the rice is done. This should take 15 or 20 minutes; brown rice will take longer. Try not to lift the lid and look until it's been at least 15 minutes - it'll take less time that way.
2.While the rice is cooking, heat the oil in a medium sized frying pan over high heat. Add the onion, and turn the heat down to medium. Sauté the onion in the oil until the onion is soft and a little brown. Add the garlic and sauté briefly - you don't want garlic to burn, it ruins the taste. Pour the onion and garlic into a bowl and set aside. Try to keep as much oil in the pan as possible; you can add a little bit more.
3. Add the chicken and brown it lightly on both sides. Add the can of tomato, stir, and add the onion and garlic along with the basil and red pepper. Heat through, and serve on the rice with salt, pepper, and plenty of grated parmesan!
Note: You can buy a pack of boned and skinned chicken breasts, wrap them individually in plastic and keep them in your freezer - they'll last a long time and you'll always have chicken on hand. You can use it in this recipe without thawing it - just slice it while it's still frozen and cook it just a little bit longer. You can also mix up the spices, or add more.
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