Rice with Chicken, Potato and Vegetables

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Garlic1 clove (3 g)
• Potato1/2 medium (90 g)
• Peas1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Turmeric1/2 teaspoon (1 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Heat the oil in a pot over medium-high heat. In the meantime, cut the chicken into bites and chop the garlic.

2. 2

   Step 2

   Once heated, add to the pot and brown over medium heat. This will take about 4-5 minutes.

3. 3

   Step 3

   In the meantime, peel the potato and carrot, and cut into small pieces.

4. 4

   Step 4

   Add the rice with the carrot and peas to the pot. Mix well and season with turmeric (or curry), salt and pepper to taste.

5. 5

   Step 5

   Brown for a minute and add water or broth (approximately 2 times the rice amount).

6. 6

   Step 6

   Once boiling, cook for 17-20 minutes or until the liquid is completely absorbed and the rice is well cooked.

7. 7

   Step 7

   Once well cooked, remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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