Turmeric Rice with Carrot and Chicken

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Red Bell Pepper1/4 count (30 g)
• Garlic1 clove (3 g)
• Carrot1/2 medium (30 g)
• Turmeric1/2 teaspoon (1 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Dice the chicken breast and add salt and pepper to taste. Next, heat the oil in a pot over medium-high heat.

2. 2

   Step 2

   Once heated, add the chicken and sear all its sides over medium heat. This will take about 3-4 minutes.

3. 3

   Step 3

   In the meantime, chop the bell pepper with the garlic. Then, peel and dice the carrot.

4. 4

   Step 4

   Put the carrot in a pot with boiling water and boil for 6-8 minutes. After that time, remove and drain.

5. 5

   Step 5

   Add the bell pepper with the garlic in the chicken pot and cook for 5 minutes while stirring from time to time.

6. 6

   Step 6

   Season with turmeric, 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 cooked. Stir from time to time and, if necessary, add some water to prevent from sticking.

8. 8

   Step 8

   Once the liquid is absorbed and the rice well cooked, turn off the heat.

9. 9

   Step 9

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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