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Seriously Seasoned Rice
This here is our new favorite dinner: chicken, rice and a handful of vegetables. Everything boiled in one pot along with several fragrant spices. Not too hot, not too spicy; exactly right. And beautiful colors to boot! Colors are important!
I have a thing for food you can put in a bowl and eat with a spoon. Somehow it’s the ultimate comfort food to me. This recipe is not high on vegetables, so you might want to serve a little extra on the side. Crispy green beans, or something.
Or you simply add vegetables like carrots, leeks, finely minced fennel, or some peas to the rice. I’m pretty sure that will be delicious as well.
Ingredients:
2 chicken breasts
1 large onion
1 bell pepper
1 jalapeno
2 tomatoes
3 cups chicken broth
2 cups long grained rice
3 tbsp sunflower oil
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp sweet paprika powder
2 tsp oregano
1/2 tsp black pepper
1 tsp salt (optional)
Directions:
*You’ll need a (preferably) non-stick pan with a tight-fitting lid for this one. Or use your rice steamer.
The chicken is optional. If you want to make the rice as a side dish, you can opt to leave it out. Finely mince it and season the pieces with salt and pepper.
Finely mince the onion, bell pepper, Jalapeno, and tomatoes.
Heat 2 tbsp oil and cook the chicken until it loses its rawness. It can still be raw on the inside. Remove it from the pan.
Heat the remaining oil and sauté the onion, pepper and jalapeno until the onion is translucent.
Then add the tomatoes and give it 3 more minutes to simmer.
Sprinkle the cumin, paprika, pepper, and turmeric over the vegetables and cook them for 45 seconds.
Pour in the rice (mine was Surinam rice) and stir well. Let the rice absorb the flavors for about 2 minutes.
In with the oregano.
Add the chicken and pour in the broth. I added a dash of cayenne because my jalapeno wasn’t hot and my broth wasn’t salty so I threw in a tsp salt as well.
Bring this to a boil, pop the lid on and simmer (no peeking!) for 25 minutes.
This is what it looks like after 25 minutes. Turn off the heat, stir well and leave it be for another 10 minutes. Check the seasoning and garnish with finely minced flat-leaf parsley.
This is the kind of food I eat in a bowl, with a spoon, curled up on the couch underneath my stripy plaid while watching a chick flick.
| Seriously Seasoned Rice | |
| Ingredients |
1 large onion 1 bell pepper 1 jalapeno 2 tomatoes 3 cups chicken broth 2 cups long grained rice 3 tbsp sunflower oil 1/2 tsp turmeric 1/2 tsp ground cumin 1/2 tsp sweet paprika powder 2 tsp oregano 1/2 tsp black pepper 1 tsp salt (optional) |
| Directions |
Heat 2 tbsp oil and cook the chicken until it loses its rawness. Remove from pan, heat the remaining oil and cook the pepper, jalapeno and onion for 5 minutes. Add the tomatoes and give it another 3 minutes. Add the turmeric, pepper, paprika and cumin, cook for 45 seconds and pour in the rice. Give the rice 2 minutes to absorb the flavor, add oregano and broth. Season with salt (depends on how salty your both is). Bring to a boil, pop the lid on without looking cook the rice for 25 minutes. Turn off the heat, stir well and leave it be for another 10 minutes. Check the seasoning and garnish with finely minced flat-leaf parsley. Serve with extra vegetables on the side. |
| Meal type: | main course |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
19 Comments »
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This rice looks amazing!! Also, I love the title for this recipe :)
Oeh lekker….dit wordt denk ik net zo’n favoriet als de curried chicken with leeks.
Dankjewel
I love these simple but flavorsome rice dishes Kay. Carrots and peas would be a great addition.
Nom!
I made something rather similar last Sunday but with chorizo and a slightly different veg combo. Perfect larder raid food. :o)
Well, shoot. I just decided to make a different chicken and rice dish for dinner tonight and now I have rethink that. This looks amazing!
A bowl of this + couch + chick flick is my idea of paradise. =) This looks like an awesome weeknight meal. I love how it all gets cooked in 1 pot–minimal dishwashing!
I like it. I cook dinner day before so I could bring it to work with me so this one is perfect for preparing.
Lekker! Doet me een klein beetje aan paella denken. Dit ga ik gauw uitproberen.
@Jaime de Vos:
Paella? The cooking method reminds me more of a pilaf. The spice mix is very similar to a Mexican chili, if you use garlic instead of onion.
Spain, India, Mexico…I take the liberty of calling this:
THE ULTIMATE COSMOPOLITAN CHICKEN.
You just officially cracked me up :)
Another entry I really want to try out! While I am writing this message the rice is bowling….
@Lisa Muis: Did the rice score a strike? ;-)
@Lisa Muis and Topper - yes, it was so good that there was none
left to spare….. :)
I made this the other night, and it was excellent! Thank you so much for sharing your tasty recipes!!
Sounds good! At what point would you put this in the rice cooker, if you were using one?
@Mopar Marilyn:
Knowing me, I would also brown the chicken and veggies in the rice cooker :)
Hi Kay,
I tried this recipe the other night and it turned out fabulous, i just added some fennel and carrots to the mix, and i used basmati (thats the only long grain rice i had in the house). My wife is a brilliant cook, so I always feel challenged to cook for her :) however she was very impressed (also it was a cold winter night, when she came back from pastry school, she too admires your blog a lot!)
Your blog is now a go-to recipe book for me now! Thanks!!!
P.S: I made your chicken strogonoff and that was brilliant as well :)
Hey Kay,
The rice is on the boil as I write to you.
It smells DIVINE!!!
I’m really impressed with how easy this recipe is!!
:)
I made this tonight with shrimp instead of chicken….with fish broth en fond instead of chicken broth…with paella spices instead of those you mentioned….was HEEEERLIJK! I love recipesmlike this, super basis to launch from! Thank you!