This chicken and carrot rice dish is a tasty and flavorful dish. The dish was seasoned well and just the right amount of everything. The rice was toasted and give that nutty flavor that also helps with the taste.
After a long day of work, this is chicken and carrot rice is a quick meal you need to settle down for. I added shredded carrot but you can throw in any vegetables in but if you have carrot just stick to the carrot. I have other rice recipes that I’ve posted before you can check them out and I will also link some below.
You might want to try;
- 2 Cups Parboiled Rice (your choice)
- 1 Cup Chicken breast (cleaned and cubed)
- 3 Green onions (chopped)
- 1 Cup Shredded carrot
- 2 Tablespoons Olive oil (or your choice)
- 1 Teaspoon Dried thyme
- 1 Teaspoon Creole seasoning
- 1 Clove garlic
- ½ Cup Red onion (or your choice)
- 1 Teaspoon Red pepper flakes (adjust to your preference)
- Seasoning powder/cube
- Salt and pepper to taste
Season the diced chicken with thyme, creole seasoning, seasoning powder/cube, salt, and pepper. Wash the rice and under cold water until the water clear then set aside.
In a Skillet or pan, heat oil over medium-high and sauté onion for a few seconds. Add green onion, garlic, and the chicken to the mixture. Cook the chicken on both sides for about 2 minutes, you don’t need to fully cook the chicken at this time.
Remove onto a plate then add the washed rice to toast for a few seconds to get the nutty flavor.
Reduce the heat to medium-low, add the pepper flake, broth or water enough to cover the rice then return the chicken. Season with salt and pepper (don’t forget that the chicken was seasoned already) Cover and steam for 10-15 minutes (depending on the rice)
When the rice is al-dente, add the shredded carrot and combine, allow to warm and fork fully, check the seasoning and readjust if necessary.
Combine and serve warm
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