Not only is September “National Chicken Month,” it has also been dubbed “National Rice Month.” These two staples are often used together, but they leave one wanting more options when the dishes created with these ingredients become monotonous.
This Asian-inspired dish breaks the mold of the same boring old chicken and rice dish to offer a spicy alternative, to wake-up your taste buds. The best news is that this recipe is not only a healthy alternative to many chicken dishes, but it is also relatively easy to make.
Chicken and Rice with Cashews Serves Six
Time: 40 minutes
Ingredients:
- 4 4oz. chicken breast halves, diced
- long grain rice
- ½ cup cashews, roughly chopped
- 1 yellow onion, diced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 red chili pepper, seeded
- Salt and pepper, to taste
Directions:
- Bring water and 1 tablespoon butter to boil in a saucepan.
- Reduce heat and stir in the rice. Season to taste.
- Cover and simmer for 25 minutes until the rice is tender.
- Meanwhile, heat the remaining butter with olive oil in a skillet.
- Cook the yellow onion for 5 minutes.
- Add the garlic and chili pepper and cook until fragrant. Add the chicken, season to taste and cook for 6-7 minutes.
- Toss in the cashews and cook until warmed.
- Fluff the rice with a fork and serve with prepared chicken.
Feedback
Did you enjoy this recipe? Is there another chicken recipe that you would like to share? We’d love to hear your opinions.
