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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Another one of those I wonder how this would taste moments. Where crispy meets soft and hot meets cold. It turned out better than I had hoped for. A cheap meal that's really easy and filling. Serve with the dressing of your choice. Ingredients:
1 cup uncooked white rice |
2 cups water |
1 tablespoon vegetable oil |
2 skinless, boneless chicken breast halves |
1/2 head lettuce, chopped |
Directions:
1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite size pieces.
3. Toss chicken, rice, and lettuce in a large bowl. Serve immediately.
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