Makes 2 servings
1/2 cup basmati rice, washed and soaked in water for 30 minutes
2 cups low sodium organic chicken stock (hot)
1/2 cup skinless chicken breast, finely diced
1/3 cup shredded carrots
1/3 cup green pepper, finely diced
1/2 cup baby spinach leaves, finely chopped
1/2 tomato, skinned, seeded and chopped
Pinch of salt & fresh ground black pepper
1/4 tsp dried tarragon
Nutritional info per serving
Total fat: 3g
Total Carbs: 44g
Dietary Fiber: 2g
- Rinse rice several times until water runs clear. Place in a bowl with fresh, clear water and soak for 30 minutes and drain.
- Place chicken stock in large saucepan and bring to a simmer.
- Carefully place rice, diced chicken, shredded carrot and diced green pepper in the hot chicken stock. Cover and cook over very low heat for 30 minutes, stirring occasionally.
- Add spinach, tomato, salt, pepper and tarragon and continue cooking for another five minutes. Remove from heat, cool to desired temperature and serve.