Tuesday, August 3, 2010

Chicken and Yellow Rice with roasted green beans

We ate this dish so completely, and packed it away for lunch so quickly, I didn't get a picture. The rice I used was the Mahatma Saffron Yellow rice package, the small one. I would think any rice mix would work, and just about any frozen vegetable would too, adjust your seasoning and cooking time accordingly.


Chicken with yellow rice

6 boneless, skinless, chicken thighs
1 minced clove garlic
1 package yellow(saffron) rice mix
1 c frozen peas

Season chicken with seasoning salt and pepper. Brown in deep skillet in small amount of olive oil. When browned on both sides, remove and saute garlic. In the same pan, prepare rice by bringing indicated (package directions) water to a boil, add rice, bring back to simmer, including the cooked garlic. Place chicken on top, cover and cook until water is absorbed and rice is tender. Sprinkle peas on top, cover and cook 5 minutes more. Turn off heat and let steam until peas are hot.

Roasted Green Beans

1 lg red onion sliced
2 lbs fresh green beans, cleaned and trimmed and snapped
3 cloves garlic, diced
3 tbsp or more of olive oil
3 tbsp balsamic vinegar
Copius amounts of sea salt and fresh ground pepper

Toss all together, spread evenly in large baking dish and roast at 375 for 30 minutes or until beans and onions are cooked and caramelized.
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1 comment:

DonnaTN said...

More yummy sounding recipes! I'll have to try these out soon.