Rice with Chicken and Carrot

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Turmeric1/2 teaspoon (1 g)
• Oil1/2 tablespoon (5 ml)
• Cumin1 pinch (1 g)
• Bay Leaves1 count (1 g)

Instructions

1. 1

   Step 1

   Dice the chicken and add salt and pepper.

2. 2

   Step 2

   Heat the oil in a pot over medium-high heat. Once heated, add the chicken and sear its sides over medium heat. It'll be about 2 minutes.

3. 3

   Step 3

   In the meantime, chop the onion and garlic. Next, peel the carrot and cut into strips.

4. 4

   Step 4

   Add the onion to the chicken, stir and let cook for 5 minutes.

5. 5

   Step 5

   Then add the carrot with the garlic and stir again.

6. 6

   Step 6

   Season with turmeric, cumin, salt and pepper. Add water until covering everything (about 2 times the rice amount) and let boil.

7. 7

   Step 7

   Add the rice, cover and let cook for 15-17 minutes over low heat until well done. Stir from time to time and, if necessary, add some water to prevent from sticking.

8. 8

   Step 8

   Once the liquid has evaporated and the rice is well done, turn off. Season to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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