Middle Eastern-Style Chicken, Veggies and Rice Recipe
This one-dish meal is packed with flavor, and as easy as it is healthy. Rotisserie chicken, microwavable brown rice and pre-trimmed beans make this meal a cinch to prepare in less than 30 minutes. The bold spice blend and toasted nuts bring warm Moroccan flavor that'll make this dish memorable.
INGREDIENTS
2 8.5- to 8.8-oz packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
1 Tbsp grapeseed or canola oil
8 oz fresh green beans, trimmed and halved on the diagonal
1 large white onion, thinly sliced
1 large red bell pepper, thinly sliced
Kosher salt
¾ cup low-sodium chicken broth
10 oz shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
¾ tsp Moroccan spice blend (ras el hanout) or ground cinnamon
¼ cup fresh flat-leaf parsley leaves
3 Tbsp toasted pine nuts
DIRECTIONS
1. Prepare the rice according to package directions. Set aside.
2. Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
3. Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
4. Transfer to a platter, sprinkle with the parsley and pine nuts and serve.
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