Chicken and Rice Jubilee

This recipe is taken from the 1998 Milk Calendar. Easy on the cook, this rice dish is a great one-pan family style meal.
- James Barber

  • Prep: 20 min
  • Cooking: 30 min - 35 min
Yields 4 servings
chicken and rice jubilee

Ingredients

  • 1 lb (450 g) boneless skinless chicken breasts
  • 2 tbsp (30 mL) butter
  • 8 oz (250 g) sliced mushrooms
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tbsp (15 mL) cornstarch
  • 1 cup (250 mL) long-grain rice
  • 2 1/4 cups (560 mL) Milk
  • 2 cups (500 mL) diagonally cut carrots
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • Salt and pepper to taste
  • 1/2 cup (125 mL) cashews or almonds toasted and chopped

Preparation

Cut chicken into 1 inch (2 1/2 cm) cubes.

In a large skillet, cook chicken in butter over medium heat until chicken is lightly browned on all sides. Add mushrooms, onion and garlic; cook until onion is softened. Add cornstarch and rice and cook for 2 minutes.

Stir in milk, carrots, pepper strips, salt and pepper. Bring to a boil. Cover and simmer for 20 to 25 minutes, stirring occasionally.

Just before serving, sprinkle with cashews.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 383 Calories
Protein: 27 g
Carbohydrate: 44 g
Fat: 12 g
Fibre: 3.4 g
Sodium: 513 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 157 mg
Vitamin C: 79 %
Folate: 53 %
Niacin: 53 %
Vitamin A: 46 %