• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

This recipe (adapted courtesy of kitchendaily.com) and photo are courtesy of MSD.

 

 

 

 


Recipe Ingredient

  • 1 tbsp extra-virgin olive oil
  • 1/2 cup onion chopped 
  • 1/2 cup red bell pepper chopped
  • 2 cloves garlic minced
  • 2 cups brown rice
  • 1 1/3 cups chicken broth reduced-sodium
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper freshly ground
  • 1 large pinch saffron
  • 1 pound chicken thighs
  • 1 cup frozen green peas thawed
  • 1 pound white fish of your choice
  • 4 lemon wedges optional

Instructions

  1. Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes.
  2. Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook for 5 minutes.
  3. Stir fry chicken, fish and peas until tender then spread across the rice in an even layer. Cover and continue cooking until the rice is tender, about 5 minutes more.
  4. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges, if desired.

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