You know the nights where you cannot decide on anything to have for dinner because your fridge is empty? It was one of those nights. I knew I wanted something quick and healthy as well as something that would make multiple meals for the week. I ran to the store grabbed a few items and threw this together. It was awesome.. I know the recipe calls for chili sauce but Walmart didn’t have “natural”so I went with 1/2 cup of tomato sauce. I served it over brown rice with a side roasted asparagus. I added Tony C’s seasoning to the tomato sauce to give it some zest. (I feel like I should be in Louisiana eating this dish btw) ENJOY!!!
Yields: 4 servings
2 Tbsp. olive oil, divided use
1 cup dry brown rice
2 cups water
¼ tsp. sea salt
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium celery stalks, chopped
1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch strips
2 cloves garlic, finely chopped
1 (14.5-oz.) can low-sodium diced tomatoes
½ cup all-natural chili sauce OR Tomato Sauce
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ tsp. crushed red pepper
1. Heat 1 Tbsp. oil in large saucepan over medium heat.
2. Add rice; cook, stirring frequently, for 1 to 2 minutes, or until rice starts to crackle.
3. Add water and salt. Bring to a boil, covered. Reduce heat; cook for about 30 to 35 minutes, or until rice is tender and fluffy.
4. While rice is cooking, heat remaining 1 Tbsp. oil in another medium nonstick skillet over medium-high heat.
5. Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
6. Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
7. Reduce heat to medium. Add tomatoes, chili or tomato sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes. — If you used tomato sauce and not chili then add Tony C’s.
8. Divide rice between four serving plates; top evenly with chicken mixture.