|Photo: Chicken and Vegetables Rice Recipe|
The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Chicken and Vegetables Rice.
Serves: 5 persons
Preparation time : 25 minutes
Cooking time : 40 minutes
¼ cup wild rice or 50 g
1 tablespoon vegetable oil
1 small onion or 100 g, chopped
350 g boneless and skinned chicken breasts, cut into cubes
2 cloves garlic, crushed
1 stick celery or 30 g, sliced
1 medium carrot or 100 g, cut into cubes
1 medium zucchini or 100 g, sliced
2 tomatoes or 300 g, peeled and cut into small cubes
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon white ground pepper
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
3 cups boiling water or 750 ml
1½ cups basmati rice or 300 g
Boil wild rice with water for 40 minutes, strain and cool.
Meanwhile, warm oil and fry chopped onions for 2 minutes. Add chicken cubes, garlic, celery, carrot cubes and zucchini slices and stir for 5 minutes. Add tomato cubes, MAGGI® Chicken Less Salt Bouillon cubes and spices. Stir and simmer for another 5 minutes.
Add Basmati rice and water with stirring occasionally until it boils. Cover and simmer on low heat for 20-25 minutes or until rice becomes tender. Mix with boiled wild rice and serve.
Cooking tips : Peel the celery to remove the hard skin before cutting.
Energy : 400.00 Kcal
Protein : 24.00 g
Carbohydrate : 65.00 g
Fats : 4.80 g
More Recipes from the Hummus Blog:
Chicken with dates and couscous
Chicken Shawarma for Two
Chicken couscous salad
Chicken with Eggplant and Cauliflower Rice
How to Make Kuwaiti Chicken Biryani
Stuffed tomatoes with lamb mince, dill & rice
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