This is a quick and easy recipe to prepare using a humble barbecue chicken. It’s one of my “go to” meals when I need to create a meal in a hurry. Enjoy!
Chicken, Bacon & Vegetable Chive Rice …
Author: Mrs Organised
Ingredients …
- 1 ½ cups uncooked brown rice
- 1 tablespoon olive oil
- 5 rindless bacon rashers
- 1 brown onion
- 1 clove garlic, crushed
- 1 small yellow capsicum, chopped
- 1 ½ cups corn kernels
- 1 cup water
- 1 chicken stock cube
- 1 cup chopped barbecue chicken
- 1 cup frozen peas, steamed
- ½ cup parmesan cheese, grated
- ⅓ cup light sour cream
- ¼ cup chives, chopped
- 1 tablespoon chives, chopped, extra
- extra parmesan cheese, grated
Method …
- Place the brown rice in a pot with water. Using the ratio of 1.5 cups water to 1 cup of rice, you will need 2 ¼ cups of water. Bring the rice and water to the boil, with the pot uncovered. Once boiling, reduce the heat to a low simmer and cover the pot with a lid. Allow the rice to simmer for 20 minutes before turning off the heat and allowing the rice to sit covered for at least a further 10 minutes. Remove the lid, test the rice and fluff with a fork. Leave uncovered and set aside. Remember, brown rice will take longer to cook than white rice.
- Add the olive oil to a large frypan and saute the bacon until just browned for approximately 3 minutes.
- Add onion and garlic and cook for approximately 3-4 minutes until onion is soft.
- Add capsicum and cook for a further minute.
- Add rice and stir through until lightly coated with the oil. Add the corn, water and chicken stock cube and cook, stirring until water has been absorbed.
- Add chicken, peas, parmesan cheese, sour cream and chives and stir until combined and heated through.
- Remove from heat and serve garnished with extra chives and parmesan.
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