Basmati Rice And Chicken


2 teaspoons olive oil
1 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups basmati rice
3 cups chicken broth
1/4 teaspoon saffron, toasted
1/4 teaspoon salt
1/8 teaspoon turmeric
1 lb. cubed chicken breast
3 tablespoons Italian parsley, finely chopped


Heat oil in a large skillet over med high heat.  Add onion, peppers, and garlic and saute until onion is translucent, about 5 minutes.  Stir in rice until well coated in oil.  Add broth, saffron, salt, freshly ground black pepper to taste, and turmeric.  Bring to a boil over high heat, stir in chicken and 2 tablespoons of parsley;  Cover, reduce heat to low and simmer 15 minutes or until rice is tender and all liquid is absorbed.  Remove from heat and let stand 5 minutes.  Fluff with fork and serve garnished with remaining parsley.  Makes 6 servings.

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