This comforting risotto-style dish will be big hit with families, or for students who don’t have a lot of time or experience in the kitchen.
The one-pot meal has flavours of ginger and curry to create a fragrant meal that is fast and simple to put on the table.
Chicken and Rice Pot
30 ml (2 tbsp) butter
1 onion, chopped
2 cloves garlic, minced
2 boneless, skinless chicken breasts (about 375 g/12 oz), cut into bite-size pieces
10 ml (2 tsp) minced fresh ginger or 2 ml (1/2 tsp) ground
10 ml (2 tsp) curry powder
175 ml (3/4 cup) basmati (or plain) rice
500 ml (2 cups) 5 per cent or 10 per cent cream
250 ml (1 cup) water
1 l (4 cups) lightly packed chopped spinach
Salt, to taste
In a large deep pot, melt butter over medium heat. Add onion and garlic; saute for 3 minutes or until onion is softened. Add chicken, ginger and curry powder and cook, stirring often, for 3 minutes or until chicken is lightly browned. Add rice and stir to coat.
Add cream and water; increase heat to medium-high and bring to a boil, stirring occasionally. Stir in spinach. Cover and reduce heat to low; simmer for about 10 minutes or until rice is tender and chicken is no longer pink inside. Season with salt. Remove from heat and let stand for 5 minutes before serving.
Makes 4 servings.
Nutritional information per serving: 423 calories, 28 g protein, 46 g carbohydrates, 14 g fat, 2.5 g fibre, 196 mg sodium.
Source: Dairy Farmers of Canada, anydaymagic.ca