Rice and Chicken Stew

Ingredients

• Rice1/2 cup (100 g)
• Carrot1/3 medium (20 g)
• Red Bell Pepper1/4 count (30 g)
• Garlic1 clove (3 g)
• Peas1 tablespoon (14 g)
• Bay Leaves1 count (1 g)
• Oil1 tablespoon (10 ml)
• Chicken Breast150 g
• Tomato Sauce1/8 cup (25 g)
• Brown Sugar1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Peel the carrot and chop together with the bell pepper and garlic. Chop the chicken.

2. 2

   Step 2

   Heat the oil in a pot and add carrot and bell pepper. Stir-fry for 2 minutes over medium heat.

3. 3

   Step 3

   Add the chicken along with the rest of the ingredients, except for the rice, and add salt and pepper to taste. Mix well.

4. 4

   Step 4

   Add the rice, water (twice the specified amount of rice) and cover. Let it cook until the rice is done.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice and Chicken Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.