Ingredients
-
1 cup uncooked Lowell
Farms Jasmine Rice
(white)
-
1 large boneless, skinless
chicken breast (or large
thigh)
-
1-1/2 cups chicken stock
-
3/4 tsp. garlic salt
-
2 tsp. black pepper
-
2 Tbl. butter (or olive oil)
-
2 tsp. cumin
-
1 medium onion chopped
-
2 fresh jalapeno clean and
finely chopped
-
1/2 chopped red bell pepper
-
1/2 chopped green bell
pepper
Directions
In a 2 qt. sauce pan, combine butter, chicken, onion garlic
salt, pepper, jalapeno and cumin over medium heat.
Saute, about 4-5 minutes, until chicken is brown and
onions are translucent.
Add bell peppers and rice. Cook another 2-3 minutes,
stirring often, then add the chicken stock. Increase heat
to medium high and bring to a boil, stirring constantly.
Cover, and reduce heat to low, and let cook for 15
minutes. Flake with fork, cover, and let sit another 5
minutes before serving.
Serves 2 (large portions)
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