Brown rice with chicken and vegetables

Votes: 5

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 489, total fat 17 G., saturated fats 3 G., proteins 29 G., carbohydrates 57 G., fiber 7 G., cholesterol 59 mg, sodium 631 mg, sugar 6 G.

This dish is made with simple and affordable ingredients: rice, chicken, and green beans with sweet peppers. The aromatic ras el hanout seasoning, plenty of fresh herbs, and toasted pine nuts give it an incomparable Moroccan flavor. To prepare, use grilled chicken and cooked rice, and the whole dish will take no more than half an hour. With minimal time and effort, you'll have an unforgettable, exotic rice with chicken and vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brown rice

2 x 250g packages microwave-safe cooked brown rice or 4 cups cooked brown rice
1 tbsp grapeseed oil or canola oil
220g fresh green beans, trimmed and halved diagonally
1 large white onion, thinly sliced
1 large red bell pepper, thinly sliced
3/4 cup lightly salted chicken broth
300 g shredded grilled chicken breast, about 2 cups (from 1 chicken)
3/4 tsp. Moroccan seasoning ras el hanout, recipe below
1/4 cup fresh parsley
3 tablespoons toasted pine nuts

Middle Eastern spice blend ras el hanout

1 cinnamon stick
2 pieces of galangal
1 tbsp. ground ginger
8 allspice berries
8 white or green cardamom seeds
1 teaspoon of anise
1 teaspoon freshly grated nutmeg
1 teaspoon lavender
2 small pieces of orris root
5 dried rose buds
4 whole cloves
6 turmeric fruits
1/2 tsp ground cayenne pepper
A pinch of mace
Grind all ingredients

Ingredient Substitution Suggestions

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Recipes with similar ingredients: brown rice, green beans, sweet pepper, grilled chicken, pine nuts, grape seed oil

Cooking the dish according to the recipe:

Prepare rice according to package directions.
Heat vegetable oil in a wok or large, deep skillet over high heat. Add green beans and onion and cook, stirring frequently, until the onion is golden brown, about 5 minutes.

Add the bell pepper and 1/2 teaspoon salt and sauté until the beans and pepper are tender-crisp, about 3 minutes. Stir in the broth, scraping up any browned bits from the bottom of the pan. Then stir in the chicken, rice, ras el hanout, and 1/2 teaspoon salt and simmer until the excess liquid evaporates, about 1 minute. Season with salt to taste.
Transfer to a platter, sprinkle with parsley and pine nuts and serve.

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