Wednesday, October 27, 2010

Middle Eastern Rice Bowl

 

I got this recipe from Rachael Ray's cookbook, "Cooking Rocks! Rachael Ray 30-minute meals, for kids" .  I used to make this dish all the time! I haven't made in a long while, but I will post the recipe because it is so good!

Serves 4

1 tablespoon extra-virgin olive oil

2 tablespoons butter

3/4 pound chicken tenders, cut into bite-size pieces

freshly ground pepper to taste

2 (6oz ea) Near East brand rice pilaf mix

3 cups chicken stock

1/2 teaspoon ground cinnamon

2 tablespoons chopped fresh flat-leafed parsley (dried works great also)

1/2 cup slivered almonds

2 cups store-bought hummus, for serving (optional)

1 bag pita chips-corn tastes just as good with this dish, for serving

Scallions, red bell pepper, and cucumber, for serving (optional )

 

Instructions:

Heat a medium pot over medium heat; add extra-virgin olive oil and butter.  When butter has melted into the oil, add cut-up chicken tenders.  Season the chicken with salt and pepper.  Sauté the chicken, stirring, until lightly browned.  Add the rice pilaf and cook another minute or 2.  Add the chicken stock.  You do not need to use the seasoning packets included in the rice mix; you'll get your flavor from cooking the rice in the stock.  Put a lid on the pot and raise the heat to high to bring the stock to a quick boil, then reduce to a simmer.  Cook until the rice is tender, about 15 minutes.

Take off the lid and stir in cinnamon, parsley, and almonds.  Serve rice in bowls with veggies, chips, and hummus on the side.