I came up with this one day when I wanted something asian but easy to make (Most good asian dishes require a good amount of prep time). It has since become one of my fave recipes heh
Jay's Rice Pilaf
Makes 1 Serving
½ Cup Uncooked brown or wild Rice (I use “Mahatma”)
4oz Skinless Boneless Chicken Breast
1 Tsp Reduced Sodium Soy Sauce (I use “Kikkoman”)
¼ Cup Chopped Red/Green Bell Peppers
¼ Cup Chopped Onions
1 Tbs Chopped Garlic
1 oz Chopped Carrots
Crushed Red Peppers
Asian all spice
Put the Onions, Bell Peppers, Carrots, Garlic, and Soy Sauce in a pot. Add enough water to cover just the bottom of the pot. Turn the Stove on high and leave pot uncovered. Stir the vegetable mix in the pan until it is boiling and then let mix simmer for about a minute
Turn the stove to medium and add the rice and water (I usually use a 2:1 water to rice ratio. So for 1/2 cup rice, use 1 Cup water) and add the spices.
Stir all together and let pot sit uncovered until the water starts to bubble (You should see little “pockmarks” in the rice). Give it a good stir to mix up the spices and then turn the stove to low and cover pot.
Let sit for about 20 minutes at low (Do NOT stir). After 20 min, check and see how the rice looks. It should be starting to look dry. Give it a stir and see if there is still water on the bottom of the pot, if so let sit another 5-10 min. If not, recover lid and turn off stove and let sit for about 10min.
After 10 min, stir in chopped up chicken breasts
and put into bowl.
It may take a bit to get it right as cooking with rice is not an exact science, but give it a try and im sure you will like this spicy dish heh.