Brown rice with chicken and vegetables

This dish is prepared on the basis of simple and affordable ingredients: rice, chicken and green beans with sweet pepper but fragrant seasoning ras al-khanut, lots of fresh herbs and fried cedar nuts give it an incomparable Moroccan flavor. For make ready grilled chicken and cooked rice, and then it will take you no more than half an hour for the whole dish. So with a minimum of effort and time you get unforgettable exotic rice with chicken and vegetables. Nutrition value of one serving: (4 total) Calories 489, total fats 17 g., saturated fats g., proteins 29 g., carbohydrates 57 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Brown rice

• 2 packs of 250 gr. boiled brown rice for microwave oven or 4 tbsp. boiled brown rice
• 1 tbsp. l grape seed oil or rapeseed oil
• 220 gr fresh green beans, trimmed and cut diagonally in half
• 1 large white onion, finely chopped
• 1 large red bell pepper, thinly sliced
• 3/4 Art. lightly salted chicken stock
• 300 gr shredded grilled chicken breast, about 2 tbsp. (from 1 Chicken)
• 3/4 tsp moroccan seasoning ras al khanut recipe below
• 1/4 Art. fresh parsley
• 3 tbsp. l roasted pine nuts

Middle Eastern Ras Al Khanut Spice Mix

• 1 cinnamon stick
• 2 pieces of galangal
• 1 tbsp. l ground ginger
• 8 peas of allspice
• 8 seeds of white or green cardamom
• 1 tsp anise
• 1 tsp freshly grated nutmeg
• 1 tsp lavender
• 2 small pieces of violet root
• 5 dry rosebuds
• 4 whole clove buds
• 6 turmeric fruits
• 1/2 tsp ground cayenne pepper
• Pinch of matsis
• Grind all the ingredients

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

Recipe preparation:

1. Prepare the rice according to the instructions on the package.
2. In a wok or large deep frying pan over high heat, heat vegetable oil. Add green beans and onions and fry, often stirring until the onion is browned, about 5 minutes.
3. Add sweet pepper and 0.5 tsp. salt and fry until the beans and peppers will not become delicately crisp, about 3 minutes. Stir in the broth scraping sticky pieces from the bottom of the pan. Then intervene chicken, rice, seasoning ras-el-khanut and 0.5 tsp. salt and simmer until there will be no excess fluid, about 1 minute. Salt on to taste.
4. Transfer to a dish, sprinkle with parsley and pine nuts and serve.