Description
This is a stove-top version of my favorite dish, chicken rice. My mum has been making this for as long as I can remember. It’s packed with flavor, ready in 20 minutes, and contains three different veggies. Plus, everything is contained within a single pot…because no one likes scrubbing dishes.
Ingredients
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- 2 tbsp extra virgin olive oil
- 1 red bell pepper
- 1/2 red onion
- 2 boneless, skinless chicken breasts
- 1/2 tsp garlic powder
- 1.5 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp turmeric (Learn about the health benefits of turmeric here)
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 cup low sodium chicken broth
- 4 cups cooked brown or wild rice
- 3 cups baby spinach
- Optional: Cilantro and lime wedges
Instructions
- Thinly slice the red onion and red pepper.
- Slice the chicken breast into thin strips.
- In a small bowl, mix together the garlic powder, cumin, chili powder, turmeric, coriander, and salt.
- Add the olive oil, onion, and pepper to a large non-stick pan. Place the pan on the stove, and turn on to medium heat.
- Cook the onions and peppers until the onions are soft and translucent.
- Add the chicken breast to the pan. Stir-fry until browned all over.
- Add the spice mixture to the pan. Stir-fry for another minute or so, then add the cooked rice and chicken broth to the pan.
- Continue to stir-fry until the liquid has absorbed and the chicken is cooked through.
- Add the spinach to the pan and cook for another minute or so to wilt the spinach.
- Garnish with cilantro and lime wedges. Serve warm.