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Solo Chicken Breast and Rainbow Rice RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This is one of the 'Solo' series recipes provided by Bill Hilbrich from Saint Cloud, Minnesota.


1 thawed skinless, bone less chicken breast
1/3 cup raw un-cooked (not instant) rice
2/3 cup water or vermouth
1/4 cup olive oil
1/8 cup lemon or lime juice
1/4 cup diced onions
1/4 cup red Bell Peppers
1/4 cup green Bell Pepper

  • In the afternoon, or at least one hour before making the dish, combine the olive oil, juice. Place chicken breast  in a plastic bag and add olive oil juice mixture then refrigerate for at least an hour. Make sure that the marinade coats the meat.
  • The rest of this process should only take 20 minutes if the steps are followed in order.
  • Remove the chicken and place on a hot grill (total cooking time will be 20 minutes) and immediately proceed to the next step.
  • Add the water to the rice and place in a covered pan over a stove burner with a very low flame. (Total heating time will be 15 minutes).
  • After the chicken and the rice have cooked for 10 minutes; turn the chicken breast over. Chop the onion and peppers and set aside.
  • After the chicken and rice have cooked for another 5 minutes, turn off the flame under the rice, but do NOT remove the cover. Heat up a small amount of butter and/or olive oil in a frying pan; heat the onion and bell peppers until soft.
  • After the chicken has cooked for an additional 5 minutes (20 minutes total) remove from the heat. Remove the cover on the rice and stir in the heated onion and bell pepper. Pour the rice mixture on a plate and place the chicken breast on top. Salt (I like lemon salt) and pepper to taste.

Serves 1

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