Solo Chicken Breast and Rainbow Rice |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Ingredients:
1 boneless skinless chicken breast, thawed |
1/3 cup raw rice, uncooked (not instant) |
2/3 cup water or 2/3 cup vermouth |
1/4 cup olive oil |
1/8 cup lemon juice or 1/8 cup lime juice |
1/4 cup onion, diced |
1/4 cup red bell pepper |
1/4 cup green bell pepper |
Directions:
1. In the afternoon, or at least one hour before making the dish, combine the olive oil,juice. Place chicken breast in a plastic bag and add olive oil juice mixture then refrigerate for at least an hour.
2. Make sure that the marinade coats the meat. The rest of this process should only take 20 minutes if the steps are followed in order.
3. Remove the chicken and place on a hot grill ( total cooking time will be 20 minutes.) and immediately proceed to the next step.
4. Add the water to the rice and place in a covered pan over a stove burner with a very low flame.( total heating time will be 15 minutes). After the chicken and the rice have cooked for 10 minutes; turn the chicken breast over.
5. Chop the onion and peppers and set aside. After the chicken and rice have cooked for another 5 minutes, turn off the flame under the rice, but do NOT remove the cover.
6. Heat up a small amount of butter and/or olive oil in a frying pan; heat the onion and bell peppers until soft. After the chicken has cooked for an additional 5 minutes ( 20 minutes total) remove from the heat. Remove the cover on the rice and stir in the heated onion and bell pepper.
7. Pour the rice mixture on a plate and place the chicken breast on top.
8. Salt ( I like lemon salt) and pepper to taste.
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