Chicken & Rice
Photo by Marusa Jonas
Yield: 8 servings
Ingredients:
- 2 Tablespoons vegetable oil
- 1 cup onion, scrubbed with clean vegetable brush under running water, chopped
- 2 Roma tomatoes, gently rubbed under cold running water, chopped
- 1 pound chicken breast, skinless and boneless, cut in half
- ½ Tablespoon caraway seeds
- 1 teaspoon salt (optional)
- 1 chicken bouillon cube (optional)
- 2 ½ cups water
- 1 cup uncooked Basmati rice, soaked for 1 hour and drained
- 2/3 cup pre-cooked pinto beans
- 1 Russet potato, scrubbed with clean vegetable brush under running water, peeled and quartered
Directions:
- Wash hands with soap and water.
- Heat 1 tablespoon of oil in a large pot over medium heat. Add onions and cook until soft and caramelized. Add tomato, chicken, and caraway seed. Season with salt and bouillon cube if desired. Stir.
- Add water, rice, beans and potatoes. Bring to a boil. Once boiling, reduce heat to medium-low and cook covered for 45 minutes, or until the rice and potatoes are tender.*
- Shred the chicken before serving to infants and toddlers.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
*Make this recipe in a pressure cooker. Cook on high for 8-10 minutes.
Nutrition Information:
