Tag Archives: brown rice

Curried Rice with Pineapple and Chicken

I’m trying to incorporate more brown rice into my life.  When I picked up a box of minute brown rice, I noticed some of the recipes on the back of the box.  Normally I don’t bother reading them but the word curry caught my eye, and boy do I love me some curry.  I’m not afraid to admit that I made a recipe from the back of a box.  And it was delicious.  I added chicken at the end to make this side dish a main dish.

You’ll need:

  • 1 can (8 oz.) pineapple chunks
  • 2/3 cup reduced sodium chicken broth
  • 1 tsp olive oil
  • 1 1/2 tsps curry powder
  • 1 clove garlic, minced
  • 1 Tbsp brown sugar, packed
  • 1 cup brown rice, uncooked

Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.

Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 minutes or until garlic is lightly browned.

Add reserved pineapple juice mixture, pineapple chunks, and brown sugar; bring to boil. Stir in rice. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.

Looks delish, doesn’t it?! It was.

And with all things curry (and really anything else I eat), I topped it off with some Sriracha Sauce. Mmmm.

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mexican inspired baked chicken

my friend over at bon chappétit made mexican baked chicken last week.  i read his post and quickly realized that i had everything needed so i thought, “alright, i’ll finally give one of his recipes a try.”  here is my take on the mexican baked chicken. more so, mexican inspired baked chicken.

you’ll need:

  • chicken breasts
  • bread crumbs
  • 2 teaspoons taco seasoning (if you want mexican baked chicken then use the whole package – but i wanted “inspired” so i eased up on the taco seasoning)
  • chopped peppers
  • chopped mushrooms
  • cheddar cheese
  • salsa – i used a fresh pico de gallo – recipe will come at a later date 🙂

pre-heat the oven to 350.  butterfly the chicken breasts and spoon in the salsa, peppers, cheese and cheddar cheese.  roll and secure with a tooth pick.  combine the taco seasoning and bread crumbs and coat the outside of the chicken evenly.  place on a greased baking sheet and bake for 30 minutes.  add a smidge more of cheese on top and cook for an addional 5 or 6 minutes or until the chicken is done.

i served this with some brown rice and the rest of my pico de gallo.

bon chappétit really nailed this one.  my house smelled delicious when the chicken was cooking – i couldn’t WAIT to eat this!  it happily fed myself and i have a lot left over.  the chicken was juicy, the veggies flavorful and the taco seasoning gave it just enough mexican inspiration.

yum and yum.

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chicken thighs with artichokes and feta cheese

i stumbled across this blog, Skinny Taste, and i put chicken thighs in the recipe search box.  this recipe came up and i figured i’d give i a whirl.  everything else on the site looks amazing so why not try it?

while my photo doesn’t compare to the one on the site, i will say it was quite yummy.  i served it up with a side of brown rice and presto – easy week night meal with no regrets.  thank you, Skinny Taste!

you’ll need:

  • 6 chicken thighs
  • marinated artichoke hearts, about 6 0z
  • 1 clove minced garlic
  • 1/4 cup feta cheese
  • fresh, chopped parsley
  • salt and pepper

marinade chicken in artichoke hearts and juice for at least 20 minutes.  discard the liquid and add garlic, parsley, salt and pepper.

broil for about 10 minutes on each side, or until golden brown on each side, about six inches from the flame.  top chicken with feta and broil for a few more minutes and then top with more parsley.

the brown rice was a great side.  it soaked up some of the juices and just rounds out the meal well.  i will try this dish again with maybe some vegetables and a different cheese.  it was good this way but there is nothing wrong with substituting goodies in!  enjoy 🙂

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