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Recipe for family meals :

Solo Chicken Breast and Pink Rice Pilaf

This is another recipe from Bill Hilbrich from Saint Cloud, Minnesota. If you would like to know a little bit more about Bill have a look at his Bio page - click here.

Bill says: "The juice from the Pomegranate and the lime offers a nice balance to the sweetness of the onion, and gives the rice a pink glow. Served with a side dish, this will make a nice lunch for one".


1 boneless skinless chicken breast, cut into small cubes
1 pomegranate
1 tablespoon lime juice
1/3 cup onions, diced
1 teaspoon olive oil
1 teaspoon butter
1/3 cup white rice

  • Make several long cuts through the husk of a Pomegranate, hold it under water in a large bowl, and break it apart.
  • Skim off the parts that float, then drain in a colander.
  • Put the red pomegranate seeds in a food blender and grind on high for a minute.
  • Strain the liquid through a sieve into a measuring cup.
  • Add the lime juice and enough additional water to make a total of 2 / 3 cups of liquid.
  • Put the olive oil into a frying pan, add the butter and once melted, add the onion.
  • Stir the onion until the flesh is nearly clear, then add the chicken and continue to stir until the meat starts to look white.
  • Add the rice, stir until all the grains are covered in the oil / butter and then add the liquid.
  • Turn the heat down to the lowest setting, cover with a tight fitting lid and cook for 15 minutes.
  • At the end of the 15 minutes, turn off the heat.
  • DO NOT REMOVE THE LID, and let it sit for another 15 minutes.

Serves 1

Bill Hilbrich