Brown rice, chicken and vegetables are a great combination for a heart healthy meal. Seasoning with curry makes this dish full of flavor. Feel free to add other vegetables you like, check out these vegetables that will last a long time after you buy them.
Makes: 6 Servings
Ingredients
1 cup long grain brown rice, regular, uncooked
1 Tbs olive oil, or other vegetable oil of your choice
1/4 cup chicken broth, low sodium
3/4 cup fresh celery
1 cup onions, peeled, diced
1 1/4 cups carrots, peeled, shredded
1/2 cup low fat plain yogurt
2 cups cooked fajita chicken strips, diced 1″ (about 12 oz)
1 1/2 tsp curry powder or homemade curry powder
1 tsp garlic powder
1/2 tsp ground black pepper
1/4 tsp salt
Instructions
- Preheat oven to 400F.
- Combine brown rice and 2 1.2 cups water in large pot and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. Set aside. You can also use a rice cooker with the same quantity of brown rice and water.
- In a large pan, heat olive oil and chicken broth over medium heat. Add celery, onions, and carrots. Cook for 5-7 minutes or until vegetables are tender.
- In a large mixing bowl, combine curry powder, garlic powder, salt, pepper, and yogurt. Add cooked vegetables, brown rice, and chicken. Mix well.
- Pour mixture into a baking pan and bake uncovered for 15 minutes.
Note: To make this recipe quick and easy, try using an 8 oz package of unflavored instant brown rice.
Source: What’s Cooking – USDA
