Rice And Chicken [Or Turkey]

This comforting one-pot meal combines nutty brown rice with a medley of fresh vegetables and tender chunks of chicken or turkey. Infused with warm curry powder and a hint of heat from red pepper flakes, it offers a robust, home-style flavor profile that is both satisfying and nutritious. The dish is perfect for a wholesome lunch or a light dinner, providing a balanced mix of protein, fiber, and complex carbohydrates. It is an excellent way to use up leftover cooked poultry and fresh produce from the fridge. Simple to prepare with minimal cleanup, this recipe delivers hearty satisfaction in a single bowl.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 50.4

Dietary: Gluten-free

Description

This comforting one-pot meal combines nutty brown rice with a medley of fresh vegetables and tender chunks of chicken or turkey. Infused with warm curry powder and a hint of heat from red pepper flakes, it offers a robust, home-style flavor profile that is both satisfying and nutritious. The dish is perfect for a wholesome lunch or a light dinner, providing a balanced mix of protein, fiber, and complex carbohydrates. It is an excellent way to use up leftover cooked poultry and fresh produce from the fridge. Simple to prepare with minimal cleanup, this recipe delivers hearty satisfaction in a single bowl.

Ingredients

3/4 cup brown rice
1 2/3 cup liquid (water or chicken broth)
1 tsp curry powder
1/4 tsp red pepper flakes
3 small carrots, sliced
1 stalk celery, chopped
1 small leek or onion, chopped (mostly white part)
1 cup fresh kale, chopped
1/2 cup fresh mushrooms, chopped
5 oz cooked chicken or turkey, chopped
2/3 cup frozen peas

Directions

1
Rinse the brown rice under cold water until the water runs clear.
2
In a medium saucepan, combine the rinsed rice and liquid (water or broth). Bring to a boil over medium-high heat.
3
Stir in the curry powder, red pepper flakes, sliced carrots, chopped celery, chopped leek or onion, chopped kale, and chopped mushrooms.
4
Return the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer for 35-40 minutes, or until most of the liquid is absorbed and the rice is tender.
5
Stir in the chopped cooked chicken (or turkey) and frozen peas.
6
Cover and cook for an additional 5 minutes to heat the meat and peas through.
7
Remove from heat and let stand for 5 minutes before fluffing with a fork and serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 50.4kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 10.3g4%
Dietary Fiber 0.8g4%
Sugars 0.2g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using white rice, reduce the simmering time significantly as it cooks much faster than brown rice. You may want to saut the vegetables separately before adding the rice if using white rice.

This recipe yields approximately 2 very hungry servings. To stretch it to 3 servings, consider adding an additional 1/4 cup of rice and 1/2 cup of liquid.

For added flavor, you can saut the carrots, celery, and leek/onion in a little oil before adding the rice and liquid.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Keywords: brown rice, chicken, turkey, curry, vegetables, one-pot, healthy, dinner, lunch, kale, mushrooms, peas, carrots, celery, meal prep, vegetarian option, protein, fiber

Read it online: https://www.chefs-mate.com/recipe/rice-and-chicken-or-turkey/