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Makes 2 servings
Ingredients 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 Calories: 285 Total fat: 3g Cholesterol: 34mg Sodium: 281mg Total Carbs: 44g Dietary Fiber: 2g Protein: 20g |
Directions
- 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.
