Monday, May 14, 2012

Chicken and Yellow Rice




One of my favorite quick meals used to be chicken and yellow rice.  It was so easy to open a packet and shazam- tasty rice!  We stopped eating yellow rice and all processed foods when Aidric was diagnosed with his allergies.  Even though there are none of his allergies listed in the ingredients there are plenty of things that don’t need to be in yellow rice. MSG? Preservatives? Artificial colors?  I don't want my family eating these things.  This is yellow rice we're talking about, not rocket science.  So I made my own- It's simple and painless and equally tasty. 
My yellow rice is also much healthier because it's made with long grain brown rice.  Why is brown rice so great?  Brown rice contains naturally occurring B vitamins and iron  making them easier to absorb by the body than the B vitamins and iron that white rice is "enriched" with.  It's also higher in magnesium and selenium than white rice but it's big benefit is it's fiber content.  Brown rice has 4 times more fiber than white rice.  Diets high in fiber reduce cholesterol, control blood sugar levels and can help you lose weight.  Fiber is also essential to helping your body eliminate wastes and toxins that you come in contact with every day. 
To learn more about all the amazing nutrients & vitamins that brown rice contains (and has been processed out of white rice) check out this site.

And then make this rice! It's good for you and tastes good too.

Yellow rice


1 tbsp olive oil
3/4 cup diced onion
1 diced shallot
2-3 cloves crushed garlic
1 cup long grain brown rice
2 cups vegetable broth
1 1/2 tsp dried red bell pepper (optional)
1/2 tsp saffron threads
1/2 tsp turmeric
1/2 tsp salt
3/4 cup diced tomato
1/2 cup dice green onions

Heat olive oil in medium pot over medium heat. 
Add onion and sauté until almost opaque. 


Add garlic and sauté another minute, then add rice. 
Sauté the rice for a couple of minutes and add in your broth. 
Add the red pepper, saffron, turmeric & salt and bring to a boil.


Once it's boiling reduce the heat and cover.
Simmer for 45 minutes.
When fully cooked, gently fold in tomatoes.


Sprinkle with green onions and serve.


I served my rice with chicken (what else?) bowl-style over spinach.  The kids also had broccoli.  I would have had some too if they hadn't eaten the entire head by themselves.

I cooked my chicken on the grill, seasoned with herbamare, garlic powder, onion powder and pepper.  We only ate one breast but we'll have the other for lunch tomorrow.


The kids love yellow rice.  I normally have very little left over from this recipe.
Aidric loved showing it to me tonight.


He wanted to make sure I got a closer look.


He also wanted to make sure no one took his zucchini muffin.


Meanwhile Kota was busy with an interpretive dance called "The Lion"


Raaaaaaarrrrrrr.


I hope you make this rice.  I also hope you get to enjoy it without being threatened by a hammer or a lion (unless you like that sort of thing).

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