Chicken Breast and Rainbow Rice
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
is one of the 'Solo' series recipes provided by Bill
Hilbrich from Saint Cloud, Minnesota.
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
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.
rest of this process should only take 20 minutes if
the steps are followed in order.
the chicken and place on a hot grill (total cooking
time will be 20 minutes) and immediately proceed to
the next step.
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).
the chicken and the rice have cooked for 10 minutes;
turn the chicken breast over. Chop the onion and peppers
and set aside.
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.
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.
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